Pickled Radishes

My mom found this on Pinterest.  These radishes are delicious on salads, tacos and sandwiches. They are also good  just by themselves!  My mom has made this recipe a few times.  They turn out a pretty pink color which jazzes up your salads a bit.

  • 1 bunch of thinly sliced radishes
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1 1/2 t. sea salt
  • 3 T honey
  • 2 whole peeled garlic cloves.  (I used my garlic scapes!!)

Heat everything but the radishes and garlic in a sauce pan until everything is dissolved.

-Pack clean canning jars with radishes and garlic.  Pour hot liquid to cover and cool down.

-They will be ready in 24 hours and they store for 3-4 weeks in the fridge.