T7X Magazine
Recipes
Quick Pickle Radishes
September, 2019
A crunchy pickled radish changes everything. And these are ready in 4 hours!
1/2 cup pickling vinegar
1/2 cup white sugar
1 1/2 tsp salt
1/2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp celery seeds
2 cups thinly sliced radishes
1 cup thinly sliced jicama
1 tbsp fresh cilantro leaves
Add the vinegar, sugar, salt, coriander, peppercorns and celery seeds to a medium-sized mixing bowl, and stir until the sugar is dissolved. Add the sliced radishes, jicama and cilantro, then stir and cover with plastic wrap. Place in the refrigerator for 4 hours.
Pack the radishes and jicama in a clean, glass canning jar, and add the pickling liquid to cover. Pop on the lid, and store in the fridge for up to 1 month.
