These pickled radishes are the perfect combination of sweet and tangy. Put them on the side of just about any meal to bring a touch of pretty crunch to the dish.
And seriously, put the jar in the middle of the table because how perfectly pretty are these? Enjoy!
Preparation timeHands-on: 10 minutes Overall: 30 minutes
| Total Carbs | 1.4 | grams |
| Fiber | 0.5 | grams |
| Net Carbs | 1 | grams |
| Protein | 0.3 | grams |
| Fat | 0.2 | grams |
| of which Saturated | 0 | grams |
| Energy | 10 | kcal |
| Magnesium | 6 | mg (1% RDA) |
| Potassium | 87 | mg (4% EMR) |
Macronutrient ratio: Calories from carbs (58%), protein (17%), fat (25%)
Ingredients (makes 1-quart/L jar)- 500 grams fresh radishes, sliced (1.1 lb)
- ¾ cup white vinegar (180 ml/ 6 fl oz)
- ¼ cup red wine vinegar (60 ml/ 2 fl oz)
- ¼ cup water (60 ml/ 2 fl oz)
- ¾ cup granulated Swerve or Erythritol (150 g/ 5.3 oz) - sweetener can be used to taste
- 2 tsp sea salt or pink Himalayan salt
- 1 tbsp mustard seeds
- 2 bay leaves
- Using a mandolin or very sharp knife cut the radishes into thin slices.
- Layer the slices into jars. I used two wide mouth pint jars. Place a bay leaf into each jar. I also sprinkled extra mustard seeds into mine, but in hindsight they really weren’t necessary.
- Place the vinegar, water, sweetener, salt and mustard seeds into a saucepan and bring to the boil.
- Very carefully, ladle the hot vinegar mix over the radishes, stopping to tap the jars firmly on the bench to remove air bubbles. Cover radishes completely with vinegar mix.
- Make sure rims of jars are clean and seal immediately. If you can stand it, leave for two weeks for the flavour to really develop before serving… but it still tastes awesome straight away. Store in the refrigerator, for three months.
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