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Easy Pickled Radishes

Tangy and delicious pickles to brighten up any dish
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Ingredients
  

  • 1/4 cup Daikon Radish Thinly sliced
  • 3 Red radishes Thinly sliced
  • 1/3 cup Apple cider vinegar
  • 1 tbsp Rice syrup
  • 1 tbsp Ginger root thinly slice (optional)
  • 1 tsp Sea salt

Instructions
 

  • Wash and top and tail the red radishes, thinly slice
  • Peel Daikon radish and then thinly slice, measure to 1/4 cup, thinly slice ginger root if using.
  • In a bowl combine the apple cider vinegar, rice syrup and salt
  • Add the sliced radishes and ginger and mix till coated in vinegar mixture
  • Let sit for 30 minutes and stir again
  • Place everything into a small glass jar with a secure lid. Leave to pickle overnight in the fridge for a beautiful pink hue. Store in the fridge for up to 5 days.
  • Serve on the side of your favourite dishes

Notes

If you cannot find daikon radish feel free to use regular radishes instead. 
 
Beware of the pong!
Make sure to secure the lid tightly on the jar or you may risk stinking out your fridge and kitchen and house!