Quick Pickled Radishes

This dish is one of Alina’s favorite ways to prepare the radishes she and her husband harvest at Urban Folk Farms. She enjoys making dishes with whatever she has around the house and encourages experimentation in the kitchen.

By / Photography By Courtney Babcock | May 24, 2017

Instructions

Wash radishes, dry and slice using a mandoline or sharp knife about 1/4-inch thick, or cut into matchsticks or wedges. In a medium saucepan over medium heat, combine the vinegar, sugar, honey and salt and heat until ingredients are dissolved, about 2 minutes. Remove from heat. Stir in lime juice.* Place the radishes and garlic in a clean jar and pour the liquid into the jar. If you wanted more of a kick, you could add jalapenos as well. Leave about ¼ inch of room at the top. Cover, let cool, and refrigerate for at least 4 hours.

* This step can be skipped and simply place all of the ingredients together then put in jars and place in the refrigerator.

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Ingredients

  • 6 ounces Easter Egg radishes, thinly sliced
  • 1 cup apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon fresh lime juice
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