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Pickled Vegetables perk up many dishes with their assertive flavor. Use the juices too!

Karen’s Quick Pickled Radishes (with Cubanelle Peppers)

Pickled Vegetables perk up many dishes with their assertive flavor. Use the juices too!
I’m using it over sautéed fish.

Great with Crispy Skate with Browned Butter, Capers and Pickled Radishes

Pickled Vegetables perk up many dishes with their assertive flavor. Use the juices too!

Ingredients

1 tablespoon filtered water

¼ cup apple cider vinegar, such as Braggs brand

1 medium fresh garlic cloves, peeled, cut in half

2 tablespoons natural cane sugar

1 pinch sea salt

¼ cup red radish, cut into ¼” dice

¼ cup cubanelle peppers, cut into ¼” dice

Instructions

1

In a small saucepan, add the first 5 ingredients. Bring to a boil, stirring to dissolve the sugar, about 2 minutes.

2

Add the cubanelle pepper, simmer on low heat for 1 minute – covered. Add the radish, cover, then take off heat and let cool.

3

Place in a clean airtight container in the refrigerator. Keeps up to 2 weeks.
Use the juice too in recipes, it’s very flavorful.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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