Fall is absolutely beautiful in the Wasatch Mountains. We decided to go up for an overnight camping trip with our wonderful friends and neighbors. The menu's main attraction would be shredded beef and chicken tacos for dinner, and I knew that these radishes would be a wonderful accompaniment. The flavors of tangy and tart, with a crisp bite compliment both flavors of the meat. Plus you can really diversify the taste to fit your own preference. Add a little more black peppercorns or garlic.
I was able to make these pickled radishes before we left. They are so easy and taste great in just about everything from salads to burgers.
Ingredients
1 bunch radishes
1/2 C white vinegar
1/4 C apple cider vinegar
3/4 C water
2 T Raw Honey
2 tsp Salt
1 tsp mustard seed
black peppercorns
garlic cloves
Slice radishes thinly and place in two small mason jars. In small saucepan, boil both types of vinegar, water, honey, and salt. You can then add mustard seeds to both jars. If you would like you can add a few black peppercorns or whole cloves of garlic to the pickles (I would recommend 1-2 cloves per jar). Place on lid and put in the refrigerator. Recommend eating within one to two weeks.
1 bunch radishes
1/2 C white vinegar
1/4 C apple cider vinegar
3/4 C water
2 T Raw Honey
2 tsp Salt
1 tsp mustard seed
black peppercorns
garlic cloves
Slice radishes thinly and place in two small mason jars. In small saucepan, boil both types of vinegar, water, honey, and salt. You can then add mustard seeds to both jars. If you would like you can add a few black peppercorns or whole cloves of garlic to the pickles (I would recommend 1-2 cloves per jar). Place on lid and put in the refrigerator. Recommend eating within one to two weeks.