PICKLED RADISHES

 

Photo by Janelle Shank

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

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Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

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