Pickled Radishes

1 bunch radishes, about 1 pound
1 cup vinegar (apple cider, rice wine, champagne, red wine)
1/2 cup cold water
1-2 tablespoons honey or granulated sugar
2 teaspoons sea salt
1 clove garlic, sliced

Thinly slice the radish bulbs (or julienne or quarter depending on preference) and place them in a jar. In a small saucepan combine the vinegar, cold water, honey/sugar, sea salt, and the garlic. Stir to combine, bring to a boil, and then remove from the heat.

Pour the vinegar mix into the jar. Place the lid on the jar. Allow the radishes to sit until cool. Refrigerate until ready to use, up to 10 days.


Makes 2 cups pickled radishes

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