Craving something crunchy, tangy, and just a bit sweet? Try these pickled radishes to add a kick to your favorite foods or as a tasty treat.
- Radishes – thin sliced
- 3/4 cup water
- 3/4 cup apple cider vinegar
- 1 1/2 tsp sea salt
- 3 tablespoons honey
- 2 large garlic cloves
Heat the water, ACV, hone and salt in a small sauce pan, stirring to dissolve, until boiling. Pour the hot liquid carefully into a jar packed with radishes and garlic cloves. Once cooled, put the lid on and store in the refrigerator for a couple of days before use. Pickled radishes are good for 2-3 weeks.
*We used our own honey fermented garlic in the recipe, but regular garlic cloves work just as well.