Refrigerator Pickled Radishes
adapted from Eugenia Bone
Servings: 0
Ingredients
- *3/4 cup very clean and thinly sliced radishes mine were fresh from the garden, and fairly petite
- *1/4 cup plus a little more if needed to fill the jar, very clean and thinly sliced (disc-shape) carrots, peeled if not organic
- *1 clove of green garlic or regular garlic, peeled and sliced
- *1/2-1 jalapeno pepper or other hot chile pepper, fresh or dried, sliced- optional
- *1/2 cup brown rice vinegar
- *1/2 cup organic sugar
- *1/2 teaspoon sea salt
Instructions
- 1. Place the vinegar, sugar and salt in a small pot and heat to boiling. Stir so the sugar dissolves. Add the radishes, carrot, and garlic, and optional chile pepper, then remove from heat.
- 2. Pack into a sterilized half pint jar (you may have extra liquid- Eugenia Bone recommends using it as salad dressing). Place on the countertop overnight, then refrigerate. These are delicious right away, but their flavor will develop over time. Eat within a week or two.