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"Jar of Peppery Pickled Radishes with Tellicherry Peppercorns and vibrant Pomegranate white balsamic vinegar"

Peppery Pickled Radishes

Active Time: 30 to 45 minutes

Total Time: 25 Hours (including 24-hour refrigeration)

Serves 6 to 10

1 cup French Pantry Pomegranate White Balsamic
1 teaspoon French Pantry Sel Grey salt
1 tablespoon French Pantry Roasted Garlic and Chive Herb Blend
Eco-chop
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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

  1. 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.
  2. 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!

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