Quick Pickled Radishes


  • 1 bundle radishes, greens removed, thinly sliced

  • 2/3 cup distilled apple cider vinegar

  • 1/3 cup water

  • 1 tsp sea salt

  • 1 Tbsp sugar


  1. Add lived radishes to a mason jar

  2. In a saucepan add vinegar, water, alt and sugar. Heat on low just until the salt and sugar has dissolved.

  3. Pour the brine over the radishes.

  4. Seal well and gently shake to combine.

  5. Refrigerate for at least an hour before consuming. Keep in the fridge up to 3 weeks.