Spicy Pickled radishes

Pickled Radishes

1lb Fresh radishes, thinly sliced (a mandolin works best)

3/4 cup white vinegar

3/4 cup water

3 Tbsp Agave Nectar

2 tsp salt

1/2 tsp red pepper flakes


1) Rinse a pint side mason jar and lid with extremely hot water and allow to air dry

2) Wash the radishes and thinly slice using a chef's knife of preferably a mandolin

3) Pack the radish slices into the mason jar, making sure to leave head space at the top of the jar, about 1/2", and top the radishes with the red pepper flakes

4) Bring the vinegar, water, agave and salt to a boil in a non-reactive pan

5) Pour the boiling mixture over the radishes to cover, and allow to sit out, uncovered to come to room temperature

6) Close the jar and refrigerate for at least 3 days before using

7) The radishes can be used for up to a month while being kept refrigerated.

*If there are any signs of mold, discard immediately, Do Not Use