Peppery Pickled Radishes
Active Time: 30 to 45 minutes
Total Time: 25 Hours (including 24-hour refrigeration)
Serves 6 to 10
boncook.com
Ingredients
10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves – (whole, chopped, or minced)
1 teaspoon Tellicherry whole black peppercorns
1 cup distilled white vinegar
1 cup French Pantry Pomegranate White Balsamic
1 teaspoon French Pantry Sel Grey salt
1 tablespoon French Pantry Roasted Garlic and Chive Herb Blend
1 teaspoon sugar
Instructions
- Combine the radishes, garlic, and tellicherry peppercorns in a clean 1-quart glass jar. Add vinegar, salt, sugar, and the Roasted Garlic and Chive herb Blend. Cover; shake until sugar and salt begin to dissolve.
- Refrigerate for at least 3 days, shaking once a day.
BONTIP:
Meal Prep made easy. Make up to 1 month ahead. (The flavor changes to a lighter flavor the longer the mixture is pickled.) Keep chilled.
This recipe also works for red onions or other vegetables you’d like to pickle, with varying refrigerated shelf life times.
Enjoy cooking and baking from our bon COOK kitchen to yours!
