From: Country Living US
Yields:
6
Prep Time:
10 mins
Total Time:
10 mins
Cal/Serv:
33
Radishes are a great vegetable to pickle, because they retain some of their crunch. Use in salads, or as a condiment to spice up old favorites — they work well in everything from fish tacos to spicy curries to roast beef sandwiches.
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Ingredients
- 1 1/2 cups rice vinegar
- 1/2 cup honey
- 1 stalk lemongrass
- 2 tsp. minced fresh ginger
- 1 tsp. mustard seeds
- 2 cups radishes
Directions
- Step 1In a small pot, bring vinegar, honey, lemongrass, ginger, mustard seeds, and 1/4 cup water to a boil. Remove from heat and let cool to room temperature, about 1 hour.
- Step 2Strain pickling liquid into heatproof canning jars, or a bowl, and discard solids. Add radishes. Seal jars, or cover bowl, and refrigerate overnight before serving. Radishes will keep, refrigerated, for up to 3 days.
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