Quick Pickled Radishes
Servings: 1 to 2 pints
Ingredients
- 3/4 cup apple cider vinegar
- 3/4 cup water [best not to use city water]
- 3 tablespoons maple syrup [or half as much honey]
- 2 & 1/2 teaspoons kosher salt
- 2 teaspoons pickling spice
- 1/2 teaspoon whole cumin seed
- 1/2 teaspoon whole coriander seed
- 1/4 to 1/2 teaspoon pepper flake [optional - leave out if you don't want them spicy]
- 2 cloves garlic peeled
- 1/2 medium sweet onion peeled
- Radishes - probably a couple of good sized bunches but it depends on how big they are. Wash well, and remove leaves and root ends.
Instructions
- In a small saucepan, heat the vinegar and water to a simmer.
- Add the maple syrup, salt, pickling spice, cumin, coriander and pepper flake.
- Meanwhile, using a very sharp knife, or a mandolin slicer, cut the garlic, onion and radishes in very thin slices.
- Make alternating layers of the garlic, onion and radish, in a glass jar - I used a 24 ounce canning jar, but any kind will work.
- Once the vinegar mixture is up to a boil, remove from the heat, and carefully, slowly pour it over the veg in the jar.
- You may have a bit more brine than you need, but be sure to spoon in most all of the spices. You can gently run a knife between the veggies and the side of the jar, to allow the spices to distribute better.
- Cover with a lid, and allow it to site at room temperature for a few hours, then refrigerate.
- These will keep for about 2 weeks, but are definitely best if used up in 1.