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](https://www.bmc.org/recipes/pita-pocket-salad), a [taco](https://www.bmc.org/recipes/fish-tacos-fresh-salsa), in a [grain bowl](https://www.bmc.org/recipes/baby-and-me-sushi-bowl-wic-friendly) or a [salad](https://www.bmc.org/recipes/harvest-salad-honey-mustard-dressing).



 

    Serves: 8 servings    Total Time:  360 minutes Prep Time: 15 minutes Cook Time: 5 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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. 

 

### Notes

## Nutrition Information

  Calories: 30 Calories Fat: 0 Saturated Fat: 0 Carbohydrates: Net Carb: 8 Dietary Fiber: 0.5 Protein: 0 Sodium: 161  

## Dietary Restrictions

 Vegan