Sweet, tangy, and super delicious, these quick-pickled radishes will enhance any type of food you serve them with. They go very well in salads, on a sandwich or about every other side you can come up with.

And they could not be easier to make. The only thing you need to do is slice them up, boil the brine, add some herbs and spices, pour over the radishes, and wait. Yep…. as simples as that!

Red radishes are a very good source of vitamin C, folate, fiber, riboflavin, potassium, copper, vitamin B6, magnesium, manganese, and calcium. Radishes are a natural diuretic that aids in purifying the kidneys and urinary systems while relieving inflammation.

DIY QUICK RED RADISH PICKLE

Adding a satisfying, spicy, peppery crunch to many of my lunch salads and side dishes, these pickled radishes have gained their unique place in my kitchen. Can they still your veggie-loving heart too?

INGREDIENTS (MAKES 1 JAR)

a bunch of red radishes
¾ cup apple cider vinegar
¾ cup water
3 tbsp maple syrup
2 tsp Himalayan pink salt
2 cloves of garlic, minced
½ tsp mustard seeds
¼ tsp fennel seeds
¼ tsp coriander seeds
¼ to ½ tsp black whole peppercorns
¼ tsp chili flakes

INSTRUCTIONS

Using a mandolin or sharp knife, slice radishes into thin circles.

Pack the sliced radishes in a clean glass jar.

In a small saucepan, bring apple cider vinegar, water, maple syrup, and salt to a boil.

When boiling, turn off the heat and add the minced garlic and all the herbs and spices.

Pour over the sliced radishes and allow them to cool before storing the fridge.

FYI: If you want them extra tangy, seal with a clean cloth or coffee filter and rubber band and allow to ferment up to 1 to 3 days outside your fridge. When the desired level of tardiness is achieved, close with lid and store in the fridge.