Quick Pickled Radishes… Ready in Just Minutes!

1 bunch of radishes ½ cup rice wine vinegars
¼ cup apple cider vinegar
2 tbsp honey
1 tsp whole mustard seeds
1 tbsp kosher salt

Scrub your radishes clean and then trim and remove the stems. Next very carefully slice your radishes into paper thin medallions. In a small pot over medium heat add your vinegars and bring to a boil. Remove from heat and stir in the honey, mustard seeds and salt. Add your radishes and bring the liquid to almost room temperature. Pour entire mixture into a glass jar with a lid and store in fridge until ready to use (if not consuming immediately).


My Lavender Blues

Photo by Julia Calleo