Bright, crisp, and beautifully pink, these quick pickled radishes add a fresh burst of flavor to salads, grain bowls, tacos, and sandwiches. While they're not fermented, they're a delicious way to add a little healthy zing to your plate.
Ingredients:
1 bunch radishes, thinly sliced
1 cup apple cider vinegar
1 cup water
1 tablespoon maple syrup
1 teaspoon sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds
Instructions:
Place the sliced radishes into a clean glass jar.
In a small saucepan, combine the vinegar, water, maple syrup, and salt. Warm gently until the salt dissolves.
Pour the liquid over the radishes. Add the peppercorns and mustard seeds.
Allow to cool completely.
Cover and refrigerate for at least 4 hours before serving. Best after 24 hours.
Pro Tip
Add a few slices of cucumber or red onion to the jar for extra color and flavor.