I have a hard time eating radishes raw. My kids, thinking they are pretty, have tried eating them but have spit them out so many times – so I thought I would try something new. I am typically not a huge fan of pickled vegetables but I really, really like these pickled radishes. We’ve been eating a lot of nourish bowls and Asian-style dishes lately and these radishes really improve the flavor profile of the meal without adding a bunch of calories and fat – not to mention the health benefits they provide.
Pickling vegetables is a form of fermentation and can increase the good bacteria in your gut. These radishes can really boost the probiotic content of a meal. But just remember to take it easy because they do have a high salt content.
I cut these radishes by hand and like them really thin. The sweetener I use is Monk Fruit in the Raw but any sweetener you love will work fine. I know a lot of people who like a little kick to the pickled vegetables so adding garlic and peppercorns is a good way to make them a little more spicy. I usually leave these out though. I am an amateur pickle eater so I have to go with the very mild and basic brine. Maybe I will work my way up.
makes 1 batch
- 1 bunch radishes (about 1 1/2 cups sliced)
- 1/2 cup rice vinegar
- 2 tbsp sweetener (Monk Fruit in the Raw, honey or sweetener of your choice)
- 1 tsp Kosher salt
- 5 gloves garlic
- 1 tsp black peppercorns
Remove stems from radishes, clean well and cut tops and bottoms off. Thinly slice all radishes with a knife, food processor or mandoline.
In a glass jar add sliced radishes, vinegar, sweetener and salt. Stir or cover and shake well so radishes are evenly coated. The salt and sweetener will start to dissolve. Allow radishes to sit in brine in the refrigerator for a few days. Store in fridge for up to a month.
Note: If you are adding in garlic or peppercorns, do this when you add in the sweetener, salt and vinegar.