Quick Pickled Radishes
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 bunch radishes, sliced thin
  • 1 shallot, sliced thin
  • 1 clove garlic, sliced thin
  • Flavorings: Peppercorns, mustard seeds, whole allspice
  1. In a pan, bring vinegar, water and sugar to a boil. Add the radishes, shallots, garlic and pinch of each of the flavorings, and stir. Simmer for a minute then turn off the heat and allow the radishes to cool in the liquid. Pour into a sanitized mason jar and store in the fridge. They will last about 2 weeks in the fridge.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/radish-and-blood-orange-salad-with-basil/