Quick Spicy Pickled Radishes & Cucumbers
 
Prep time
Cook time
Total time
 
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Serves: 3 cups
Ingredients
  • 1 bunch of radishes, washed with tops removed and sliced into ¼ inch rounds (~2 cups sliced)
  • 2 pickling cucumbers, washed and sliced into ¼ inch rounds
  • 1½ cups white vinegar
  • ½ cup water
  • 2 teaspoons salt
  • 3 tablespoon granulated sugar
  • 3 teaspoon pink peppercorns
Instructions
  1. Place the radishes slices and 2 teaspoons pink peppercorns in a large container, like a quart mason jar and set aside.
  2. Place the cucumber slices and 1 teaspoon pink peppercorns in a medium container, like a pint mason jar and set aside.
  3. Pour the vinegar, water, salt, and sugar into a medium sauce pan and place over hight heat on the stove.
  4. Stirring occasionally, bring the mixture to a boil until the sugar is dissolved.
  5. Pour the mixture over the cucumbers until all slices are just covered. Pour remaining mixture over the radishes. If you run out of the pickling liquid, add some additional water to the radishes until they are just covered. Place the mixture in the fridge and let sit for at least 1 hour before serving.
  6. Pickles can be stored in the fridge for up to 2 weeks.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/falafel-cauliflower-rice-power-bowls/