Radishes and turnips may never enter your diet, and if that's the case, it means its time to add them. Eating a wide variety of plant foods helps ensure we get all the different nutrients, rather than the same ones over and over. It keeps us well rounded, so-to-speak. How many different plant can you eat in a day? These pickles are sweet and slightly tangy, with a crunch. Try adding them to a sandwich, a taco, in a grain bowl or a salad.
Ingredients
Vinegar
- 1 cup white, rice or apple cider vinegar
Water
- 1 cup
Sugar
- ⅓ cup
Salt
- 1 teaspoon kosher or sea salt OR ½ teaspoon table salt
Mustard_Seeds
- 2 teaspoons, yellow (optional)
Garlic
- 3 cloves, sliced (optional)
Radishes
- 2 cups, sliced (~10 radishes)
Onion
- ½ yellow, red or white onion, sliced
Instructions
Step 1
Combine the vinegar, water, sugar, salt, mustard seeds and garlic in a small sauce pot and bring to a simmer.
Step 2
Combine the radishes, turnips and onions in a heat-proof container (such as a thick glass container or mason jar).
Step 3
Pour the liquid over the sliced vegetables. Allow to cool to room temperature, and then refrigerate overnight or at least until chilled.