“Robert Roper reaped a row of pickled radishes”
Ok, so maybe that doesn’t have the same ring to it as that ole’ fanciful Peter Piper tongue twister, but Robert would really love today’s recipe…pickled radish!
You just have to infuse some healthy ingredients with the radishes—celery seeds, black peppercorns, and raw honey to name a few—and you have yourself a versatile side dish.
That’s right. Meats and salads pair really well with pickled radishes. There’s even a Korean pickled radish dish called kkakdugi that you’ll probably see at a lot of Korean restaurants you go to.
Alright, let’s get the lowdown on this delicious recipe.
- 1 bunch of radishes
- 3 cloves of garlic
- 1/2 of a teaspoon of black peppercorns
- 1/2 of a teaspoon of celery seeds
- 3/4 of a cup of apple cider vinegar
- 3/4 of a cup of water
- 3 tablespoons of raw honey
- 2 teaspoons of sea salt
- Slice the tops off of the radishes and thinly slice them into rounds. Place the radish rounds in a pint-sized canning jar. Slice the garlic cloves in multiple places, then put them on top of the sliced radishes. Top them with the peppercorns and celery seeds.
- In a small saucepan, combine the vinegar, water, honey, and sea salt. Place this mixture over medium heat, and stir constantly (until it comes to a boil). Pour the mixture over the radish rounds.
- Allow the mixture to come to room temperature. Serve immediately or keep it in the fridge for up to 2 weeks. Enjoy!