My coworkers think I’m turning into a radish.
I slice them daily. Put them on everything. And am now photographing them as if they were a bouquet.
Radishes > peonies, wouldn’t you agree?
Thanks to a garden plot full of them, I currently have what feels like an endless supply of radishes. And after this recipe, I finally have a more-than-exciting way to enjoy them.
These pickles are…awesome. Crisp, slightly tangy, and with a hint of spice, I’d call them addicting all on their own. Add them to a salad or atop avocado toast, and even better.
Pickled Radishes
- June 5, 2015
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Ingredients
- -1 bunch radishes, sliced
- -4 cloves garlic, sliced
- -¾ cup white wine vinegar or apple cider vinegar
- -¾ cup water
- -2 Tbsp. maple syrup
- -2 tsp. salt
- -1 tsp. red pepper flakes
- -½ teaspoon whole mustard seeds
Directions
- Step 1
- In a small saucepan, combine the vinegar, water, maple syrup, salt and mustard seeds. Bring to a boil, stirring to dissolve the salt.
- Step 2
- Remove from heat, and add radishes and garlic to the pan. Give it a good stir, and then place in a ball jar. Let the mixture cool to room temperature. Cover and refrigerate for 24 hours.
- Step 3
- Eat within the next few weeks.
