Quick Turnip and Radish Pickles

These are seriously quick!  Even made 1 hour before eating, and these are deliciously pickled.

Any time of radish works here, and blending with turnips makes the pickles even sweeter.

Quick Turnip and Radish Pickles

Makes just over 1 cup of pickles

INGREDIENTS

• 6 medium sized (2 inch diameter) radish and salad turnip roots, or equivalent (enough to fill both hands), sliced thin.  Halving and then slicing works great too.
• 3/4 cups apple cider vinegar. 
• 3/4 cups water.
• 3 tablespoons honey.
• 2 teaspoons sea salt.
• Pinch (or more if you like spice) of crushed cayenne/red pepper flakes.
• Other optional add ins: 1 teaspoon whole mustard seeds, garlic, coriander seeds, thinly sliced carrots, crushed allspice, etc.

INSTRUCTIONS

1. Place vinegar, water, and salt into a small saucepan and bring to a boil, stirring to dissolve salt.
2. Place sliced radishes/turnips and other add ins into a pint sized jar.
3. Add honey to brine mixture, stirring until incorporated, and then pour over radish/turnips in jar.
4. Let cool to room temp or in fridge for ideally at least 1 hour before serving.  These will keep in the fridge for up to 3 weeks.

NOTES:

Adapted from Cookie and Kate – https://cookieandkate.com/spicy-quick-pickled-radishes/#tasty-recipes-23578-jump-target

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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