Quick Pickled Radishes
As with most seasons, spring and summer bring abundant harvests of radishes. I always plant way more than I can possibly eat, so this has been my go to recipe for preserving them.
This is such a quick and easy to way to put the harvest aside, and these are so yummy for snacking on, but especially good on salads or avocado toast.
Here's how I do it. Start by filling a jar with radish slices. I sometimes add some jalapeño slices for a little extra kick.
Once your jar is filled, fill the rest with half water, half vinegar. Pour this vinegar water into a pan and heat just until it starts to boil, then pour it over the radish slices in the jar.
That's it! Leave it on the counter to cool, and watch as the pickling juice turns a beautiful pink. Mine lasts for months in the fridge.
