Ingredients
RADISHES:--
1 large bunch crisp radishes
1 tsp red pepper flakes
½ tsp whole mustard seeds
½ tsp fennel seeds
½ tsp coriander seeds
BRINE:--
¾ cup LOW SUGAR RASPBERRY VINEGAR
¾ cup water
3 tbsp honey
1 tsp SIDS SALT & PEPPER
Directions
RADISHES: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife to slice the radishes into very thin rounds.
Pack the rounds into a pint-sized canning jar.
Top the rounds with red pepper flakes, mustard, fennel and coriander seeds.
BRINE: In a small saucepan, combine LOW SUGAR RASPBERRY VINEGAR, water, honey and SIDS SALT & PEPPER.
Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature.
Serve the pickles immediately or cover and refrigerate for later consumption.
The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
