Pickled Radishes

I love radishes! My favorite way to eat them is raw. I love how spicy and peppery they are. My second favorite way to eat them is pickled. I put pickled radishes on tacos, rice bowls, sandwiches, and salads. They add that perfect crunch and tang to everything.

Pickling is easy and pretty quick. You could technically eat these immediately but I like to wait until they have been in the refrigerator overnight. The ingredients are simple: white vinegar, water, maple syrup, and a little salt. Let me know if you try them!

UPDATE: I remade this recipe with white vinegar. The smell of the apple cider vinegar pickled radishes was too much for my family and the white vinegar did not have the same smell.

1 bunch of radishes (cut off tops and save them)

1/2 cup white vinegar

1/2 cup filtered water

2 tablespoons maple syrup

1 teaspoon salt

Cut the tops off the radishes and place in sealed container.* Wash the radishes and then use a mandoline or a knife to slice them into thin rounds. Put your sliced radishes into a jar or other lidded container.

In a saucepan combine apple cider vinegar, water, maple syrup, and salt. Bring to a boil, stirring occasionally. Once mixture comes to a boil pour over radishes.

Allow the mixture and radishes to come back to room temperature. You may eat immediately or cover and place in the refrigerator overnight. These will last for several weeks.

*Save the radish tops to make pesto with. Recipe to follow.