It’s always nice to have pickled onions and radish ready to go in the fridge! They go so well with sandwiches, tacos, wraps, eggs, burritos, really anything! Just make a massive batch and you’re good for a couple weeks! I like mine spicy with a kick of habanero. The sky is the limit, experiment with any spices you have in your pantry! Feel free to use any veggies, not only radish!
Spicy Pickled RadishCourse: CondimentCuisine: AllDifficulty: EZ
2.5 cups apple cider vinegar
1 cup sugar
1/4 cup salt
1 cup water
1 dried habanero (cut in half, keep the seeds!)
5 bay leaves
0.25 cup peppercorns
1 tbsp peppercorns
1 tbsp coriander seeds
30 small radish (thinly sliced)
1 red onion (sliced)
- Boil the water, stir in and mix all the ingredients, simmer for a couple minutes.
- Slice your veg as thinly as possible.
- Add everything to your pickle jars. Make sure the solution is covering the veg!
- Usually takes a few hours to start tasting like pickles, but best after refrigerating for at least 12 hours.