Pickled Radishes

Prep Time:

10 minutes

Cook Time:

5 minutes

Makes:

1 jar

These quick pickled radishes are bright, flavorful, and slightly sweet. Flavored with mustard seeds, bay leaves, and juniper berries, they add a crunchy, tangy kick to any dish. Perfect for topping grain bowls, tacos, sandwiches, or enjoying as a snack.

Ingredients

1 bunch radishes
3/4 cup (180 ml) water
3/4 cup (180 ml) apple cider vinegar
2 tbsp (30 ml) agave syrup
2 tsp salt
1 tsp mustard seeds
2 bay leaves
1 tsp juniper berries

Instructions

Ensure the jar and lid are clean and sterilized.
Wash, trim, and slice radishes into thin rounds. Place them in the sterilized jar.
In a small saucepan, combine water, vinegar, agave syrup, and salt. Bring to a boil, then let it cool slightly.
Pour the liquid over the radishes. Add mustard seeds, bay leaves, and juniper berries, then seal the jar.
Allow the jar to cool to room temperature, then refrigerate overnight.
Ready to enjoy the next day. It keeps in the fridge for about 1 week.