Quick Pickled Red Radishes

Ready in 10 minutes (+ 30 min chill) | Makes 1 pint
Bright, zippy, and addictively crunchy—your new go-to garnish.

Ingredients:
1 bunch Red Radishes (or Rainbow Radishes), thinly sliced

½ cup apple cider vinegar (or white wine vinegar)

½ cup water

1 tbsp Keepers Harvest Raw Tallow Honey or sugar

1½ tsp kosher salt

½ tsp black peppercorns

½ tsp mustard seeds (optional)

1 small Red Onion, thinly sliced (optional, for extra color + flavor)

1 small clove garlic, smashed

Optional: a pinch of red pepper flakes or 1 sliced jalapeño for heat

Instructions:

Prep the Veggies:

Thinly slice radishes and onion (if using) and place them in a clean pint jar along with garlic and optional spices.

Make the Brine:

In a small saucepan, combine vinegar, water, honey, salt, and spices. Bring just to a simmer, stirring to dissolve the salt and honey.

Pour & Chill:

Pour the hot brine over the radishes until completely submerged. Let sit at room temp for 30 minutes, or refrigerate for up to 2 weeks.

Use:

Best flavor after 1 hour, even better overnight. Keeps crisp and bright in the fridge.

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