Pickled Radishes

Need an extra kick for that sandwich? Do you love pickled veggies? Give this one a try!!


1 bunch radishes (or 3-5 up-to you)

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 tablespoons honey or maple syrup

2 teaspoons salt

1 teaspoon red pepper flakes (optional)

½ teaspoon whole mustard seeds

1 Tsp of garlic cloves minced

1 tsp rainbow peppercorns

1 tsp fennel seeds

1 tsp coriander seeds


To prepare the radishes:

Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a mason jar or canning jar.

To prepare the brine:

In a small saucepan, combine the vinegar, water, honey or maple syrup, salt and all your spices. Bring the mixture to a boil stirring occasionally for no more than 2 minutes, then pour the mixture over the radishes. Cover and let it rest for about two hours before using. Keep any leftovers in fridge for up to two weeks.

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