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.
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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