|15 min||10 min||6|
|3/4 cup||White wine vinegar (apple cider vinegar, for brine)|
|3/4 cup||Water, filtered (for brine)|
|3 tbsp||Honey (or maple syrup, for brine)|
|2 tsp||Salt, pickling (for brine)|
|1/2 tsp||Red pepper flakes|
|1/2 tsp||Mustard seeds (optional )|
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
These crisp, spicy radish pickles liven up everything from tacos, burgers, salad, toast, sandwiches and more!
The radishes will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.