Quick Pickled Radish

These are a little tangy, a little sweet, and totally addictive. They’re the easiest way to brighten up salads, grain bowls, tacos, or honestly just eat straight from the jar. A simple way to sneak in more veggies AND support digestion. Win-win.

Ingredients:

- 1 bunch radishes, thinly sliced

- ½ cup apple cider vinegar

- ½ cup filtered water

- 1 tbsp honey (or more to taste)

- 1 tsp sea salt

- A few sprigs of fresh dill (or sub dried)

- Optional: ½ tsp mustard seeds or peppercorns for extra flavor

Instructions:

1. Pack the sliced radishes and dill into a clean jar.

2. In a small saucepan, combine the vinegar, water, honey, and salt. Warm over low heat just until the honey and salt dissolve — no need to boil.

3. Pour the warm brine over the radishes until they’re fully covered.

4. Let cool to room temp, then seal the jar and store in the fridge. They’re ready in about 1 hour, but taste best after a day or two. Will keep for up to 2 weeks in the fridge (if they last that long).