Radish Pickles
I have always enjoyed radishes since my childhood. We grew them in the garden and I would pick one and wash it off outside and eat it just like that. When you make these radish pickles you get to eat them very soon rather than waiting for days when preserving.
Ingredients
- 3/4 cup cider vinegar
- 1/3 cup filtered water
- 1/2 tsp Himalayan salt
- 2 bunches radishes
- 1/2 tsp dill seed
- sprig of herb of your choice
- black pepper to taste
Instructions
- Combine the apple cider vinegar with 1/2-cup of water, salt, black pepper and dill seed in a small glass container with a lid.
- Slice the radishes.
- Place the radishes in with the liquid mixture.
- Make sure that they are submerged, add cold water to cover them.
- Cover and refrigerate them for at least 1 hour, overnight is best.
- Then put the pickles into jars and store them 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.
Notes
Find out more about the healthy ingredients I used for these radish pickles: Water, Himalayan salt, radishes, Dill.