Quick Pickled Radish and Onions

These guys are always in my fridge and so dang easy. You can keep them simple or add spices, other veggie like cauliflower, carrots, etc. These are crunchy, a bit sour and salty really yummy on salads (especially my bowls), tacos and honestly everything. 

Here is the base:

  1. 1/2 cup water
  2. 1/4 cup red wine or apple cider vinegar
  3.  1 tablespoons sea salt
  4.  1 tablespoon sugar or honey

Optional additions:

  • peppercorns
  • garlic
  • cumin
  • red chile flakes

1. Combine all ingredients except in a small saucepan at  medium-low heat. Take off of the heat once the salt and sugar has dissolved. This is your brine, I usually do not let it boil or it takes to long to cool.

2. Place veggies in a jar or glass container and pour the brine over them. Once the brine is room temp or cooler, seal the jar and place in the fridge for at least 30 minutes before serving. These will keep in the fridge for a month, but they won't last that long :)

Veggies of choice:

  • radishes, thinly sliced
  • onion, thinly sliced
  • carrots
  • cauliflower
  • cucumbers

Remember that you can keep adding to the brine, I usually keep it for a month, adding new things every week or so.