When you make these radish pickles you get to eat them very soon rather than waiting for days when preserving.


3/4 cup Cider Vinegar
1/3 Water
1/2 tsp Himalayan salt
2 bunches radishes, sliced
1/2 tsp Dill Seed
Sprigs of herb of your choice
Black Pepper


  1. Combine cider vinegar with 1/2-cup of water, salt, black pepper and dill seed in a small glass container with a lid.
  2. Place radishes in with the liquid mixture.
  3. Make sure they are submerged, add cold water to cover.
  4. Cover and refrigerate at least 1 hour, overnight is best.
  5. Then put into jars and store in the refrigerator. They will keep for about 10 – 20 days.

Salt draws moisture out of the vegetables and encourages the growth of useful bacteria so do not skimp on it.

Radish picles

Quick Healthy Pickles

Here is another easy pickle recipe:

Quick Healthy Pickles are done for immediate use rather than preserving. They also have a simpler flavour than the preserved kind.

All the recipes at Real Food For Life are super healthy and delicious. You will receive my favorite new recipe each week in your mailbox when you request our free e-book: 3 Secret Habits of Naturally Thin and Healthy.

Copyright © Diana Herrington http://www.realfoodforlife.com