Pickled Radish

What you’ll need:

• 500gm SOF red radishes
• ¾ cup white vinegar or apple cider vinegar
• ¾ cup water
• 2 tablespoons SOF Raw Clover/Wildflower honey
• 2 tablespoons salt
• 1 dried hot chili pepper
• ½ teaspoon whole mustard seeds (optional)
• Optional add-ins: 2 garlic cloves, bay leaf, black peppercorns & fennel seeds

What you’ll do:

1. Slice the radishes into very thin rounds. Pack the rounds into a canning jar. Top the rounds with chili pepper and mustard seeds or whatever add-ins you decided to go with.
2. 2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
3. 3. Let the mixture cool to room temperature. You can serve the pickles immediately or later; 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.