DIY QUICK RED RADISH PICKLE 💗🌱

in hive-120078 •  last month 

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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.

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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 charm your veggie-loving heart and tastebuds too?

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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

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INSTRUCTIONS


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

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Pack the sliced radishes in a clean glass jar.

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

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

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

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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.

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WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ


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Manually curated by blacklux 💡Ice cream slayer 🍦 from the Qurator Team. Keep up the good work!

Thanks for the love and support!

Damn - this looks super easy! Funnily enough we really don't DO much with red radishes except slice them into various salads. This looks like a nice idea. WE try to serve 1-2-3 pickled and raw-probiotic things on the side with every meal, most days - a Korean habit that i'm really appreciating. Obviously one has to lift one's pickling game!! 😆

Hehe.... well they are super good for you. I have my daily shot of kimchi (or my variation of it) too. Experimenting with making yogurt from fresh green coconuts now.... the first batch failed miserably.... today's next try is a lot better but still not how I want it. Have a beautiful evening my dear.

I never had pickled radishes. I love them raw, especially when they have that spicy taste. I love that they are crunchy. I can't eat a soft old radish lol

I hear you. Normally I love my veggies crunchy too but these pickled radishes are so good. I wish I could send you a jar to try. Have a beautiful day.

Ohh I bet they are good. Thanks so much, have an awesome day too!

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I haven't seen red radish before. I wonder if it taste the same as the white ones. 😊

I don't like radish so much, but maybe this pickled radish is good, because I like pickles a lot! Hahaha! 😍

Thank you for sharing this recipe. ❤

I love them. They are similar to daikon radish but I think the taste is a little less sharp. Have a beautiful day!

I'm going to do it!!

I hope you like them as much as we do! Enjoy!