Pickled radishes – Perfect topping for salads, avo sandwiches + more
As some of you know, I have recently started my own little veggie garden and one of the (many) things that I have kinda miscalculated is just how fast radishes grow! I mean one of my raised garden beds are constantly drowning in radishes that are ready to be harvested (I need to plant wayy less at a time in the future!), so in order to use all of them before they go bad or grow too large, then I have started pickling them.
Pickling might sound like a lot of work, but when using this simple method it is super quick and easy, and I just love how amazing they taste in salads or as a topping on my beloved mashed avo, so yum! ♥
I also love to use the same recipe to pickle red onion and beets – do you guys have any recommendations on what else I can try to pickle? :D
Ingredients – 1 jar:
300 grams radishes
1.5 deciliter (equals about 0.6 cup) apple cider vinegar
1.5 deciliter (equals about 0.6 cup) water
2 tablepoons honey
1/2 teaspoon sea salt
A couple of peppercorns – optional
Start by washing the radishes and then cutting them into your preferred shape and size – I simply sliced them very thinly. Pour the sliced radishes into a scolded sterilized jar and set it aside. Add the vinegar, water, honey, salt and pepper to a saucepan and bring it to a boil, when it is boiling carefully take it off the heat and pour it onto the radishes in the jar. Put on the lid and let it rest for a day before serving, enjoy!