Pickled Radishes, Carrots and Cucumbers
Prep time 10mins
Cook time 5mins
Serves or Makes: 1 jar
- 2 cups sliced hearty vegetables of choice (I love radishes, carrots, and cucumbers)
- 1 cup water
- 1/ 4 cup honey
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes
- 1 cup apple cider vinegar
Divide vegetables between two Mason jars. In a small pot, combine water, honey, ginger, and red pepper flakes.
Bring just to simmer over medium heat, then remove from heat. Cover and let sit for 2 minutes, then remove the lid and let cool to room temperature.
Stir in apple cider vinegar and pour over the vegetables. Screw lid on jar.
Refrigerate for at least an hour, or up to a week. Munch plain, or use for tacos, salads, sandwiches and more!