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QUICK PICKLED RADISHES (OR OTHER VEGETABLES)

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Here I used radishes, but my simple pickling recipe works with all different veggies, including carrots, onions, beets, cabbage, turnips, and cauliflower. The only other ingredients are water, vinegar, sweetener, and salt!

PICKLED RADISH INGREDIENTS.jpg

Ingredients:

  • 5 to 6 cups prepared veggies of choice (thinly sliced or julienned radishes, carrots, red onions, beets, cabbage, turnips, and/or small cauliflower florets)

  • 2 cups water

  • 1 1/2 cups rice wine vinegar (or white or apple cider vinegar, or a combination)

  • 2 Tbsp Lakanto Classic or Baking monk fruit sweetener (or white sugar, stevia, honey, agave, or maple syrup), adjusted to taste

  • 1 Tbsp Kosher salt, adjusted to taste

  • optional add-ins: 1 Tbsp coriander seeds, 1 tsp mustard seeds or peppercorns, fresh dill or other herbs, fresh ginger or garlic slices

Directions:

  1. Pack the prepared vegetables plus any optional add-ins into two 32-ounce (1 L) mason jars or glass containers, leaving approximately 1 inch (2.5 cm) at the top of each jar. 

  2. Put water, vinegar, sweetener, and salt in a small pot.  Bring to a boil and stir to dissolve the sweetener.  Adjust salt and sweetener to taste.

  3. Carefully pour the pickling liquid into the jars, making sure to fully submerge the vegetables.  Leave about half an inch (1 to 1.5 cm) between the top of the liquid and the lid.

  4. Cover and chill for at least one hour before serving.

Quick Pickled Vegetables can be stored in the fridge for up to 2 weeks.

BBQ chicken salad bowl with quick pickled radishes.

BBQ chicken salad bowl with quick pickled radishes.