So it seems I have gone and got myself into a bit of a pickle.

Although, it may very well be one of the most delicious of pickles I’ve ever encountered.

You guys, I can’t stop with the pickled veg!

And these pretty little radishes are my current obsession.

I seriously can not stop!

Well, that’s not entirely true, I’m a big girl, I’m sure I could stop if I really wanted to.

But I really don’t.

Not even a little bit.

They’re just so good.

And would you just look how pretty they are?!

Hello hot pink!!!

I’m such a girl, I know #owningit

So, pickled radish . . .

I wasn’t really planning on sharing this “recipe” because to be honest I was a little nervous about my kind of dorky new obsession . . .

And, when it comes to pickled veg there seems to be a very definite line.

You either love, love, love them or you really, REALLY don’t!

Clearly I have my feet firmly planted on the love, love, love them side and hopefully you do too.

If not don’t leave me, I have something special to share with you later in the week and it may or may not involve chocolate (spoiler alert, it totally does) so you are going to want to stick around for that.

But, today we get our pickled radish on!

Pickling vegetables is something I always considered a little intimidating.

I mean it sounds complicated like you would need special equipment, maybe some fancy eye-wear, a lab coat and a bunsen burner. It really does sound intimidating and like it would be a big to-do. At least I thought so anyway, but you guys, I was soooo wrong.

Pickling veg is oh so easy.

The hardest part is waiting for the pickling magic to happen which, depending on how strongly pickled you like your veg (or how much patience and self-control you have) could be as little as 30 minutes although, I would recommend at least 3 hours, overnight if you can manage it but you guys, the struggle is real! #worthit

That being said, putting your pickle together takes just 5 minutes.

First we slice up our veg and pop them into a pretty little jar, or even just a bowl will work.

Next we dissolve a little salt in some boiling water, add a splash of vinegar (I like to use apple cider vinegar) a sprinkling of caraway seeds and stir to combine.

Then we pour our sweet and salty pickling brine, into our jar of veg and that’s it.

So simple but, oh so delicious!

These quick and easy pickled radish have such an incredible combination of flavors you get earthiness of the radish, sweetness of the vinegar, saltiness from the  . . . salt (obvs?!) and the gentle hum of those aromatic, subtly sweet, slightly peppery caraway seeds.

So, so good!

They are crisp and crunchy, salty sweet and seriously addicting!

Or is it addictive?!

Either way, they are so good and they go with just about everything!

They’d go great with eggs and avocado on toast, great on burgers, with salads, great with sushi bowls ( recipe for that coming soon too ) which is why I originally made these babies but, well, then I just couldn’t stop eating them.   . . .  straight out of the jar (classy, I know) every time I opened the fridge!

Seriously so good!

And did I mention how pretty they are?!

Love that 80’s retro neon glam glow they have going on!

All natural, quick and easy, deliciously simple, seriously flavorful, crisp and crunchy, sweet and salty, healthy homemade pickled radish;

Make them. Eat them. Love, love, love them.

 

Quick and Easy Pickled Radish
{Vegan, Gluten Free &  Paleo Friendly}

Makes 1 cup of all natural, quick and easy, deliciously simple, seriously flavorful, crisp and crunchy, sweet and salty, healthy homemade pickled radish

Ingredients –

1 cup radish – washed, dried and very thinly sliced – I used a good ol’ fashioned vegetable peeler to slice mine 😉

1/4 cup apple cider vinegar

1/4 cup warm water

1 teaspoon of sea salt

1/2 teaspoon of caraway seeds

Method –

1 – Add salt into a small jar or bowl

2 – Add warm water and stir until salt has dissolved

3 – Add apple cider vinegar and caraway seeds and stir to combine.

4 – Add your sliced radish to your salted water/vinegar (brine) mix. Top up with a extra cold water, just enough to ensure all radish are submerged.

5 – Allow to cool to room temperature them store in the fridge until your ready to serve.

Your pickled radish will keep well refrigerated for 2-3 weeks however mine never last more than a few days . . . somehow, as if by magic, they just seem to disappear

Enjoy xo

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Question of the day –

Are you a fellow pickled veg lover? What’s your favorite flavor combination? And how do you like to eat yours?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your pickled radish (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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