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Post by Loupy on Jun 10, 2015 14:09:49 GMT -7
Pickled Radishesposted by STEPHANIE @ gardentherapy.ca/There just aren’t enough recipes with radishes. They are just about the most fun veggie out there but they are completely under-appreciated. Radishes are easy to grow, go from seed to food in a month, have gorgeous red (purple/pink/white) globes hidden under the soil, and they add just the right spicy kick to summer food. This summer re-introduce yourself to the radish. Go grab a bunch and pickle them.Ingredients: 1 bunch thinly sliced round radishes 3/4 cup water 3/4 cup apple cider vinegar 1 1/2 teaspoons sea salt 3 tablespoons honey 2 whole, peeled garlic cloves
Directions:
1. Heat up everything but the garlic and radishes in a small saucepan until everything is dissolved.
2. Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour hot liquid to cover and let cool.
3. The radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks.
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