Ingredients:
1 bunch radishes
½ cup apple cider vinegar
½ cup water
2 T maple syrup or honey
1 tsp salt
½ tsp red pepper chili flakes
4 garlic cloves
6 whole peppercorns (optional)
Steps:
1. Wash your bunch of radishes and slice them thin, using a knife or mandolin.
2. Put radish slices in glass jar. We love our Weck jars.
3. To make your brine, heat vinegar, water, maple syrup, salt, chili flakes, garlic and peppercorns in pan. Bring to boil, then remove from heat.
1. Pour mixture over radish slices and let cool.
2. Close lid and refrigerate for up to a month.
These pickled radishes are best when used in the first week, but you can keep well in the fridge for several weeks.