PICKLED RADISHES - QUICK RECIPE

I had this recipe on sby with the pictures and all and finally have found the moment to post it...
We are used to see radishes at the grocery store pretty much all year long, however the season is now and it's the best moment to grab a good bunch of them at a local market.
It's also now when we make the most salad varieties, and these add a very nice kick to them. On my last recipe of lentil and peas salad I actually added some pickled radishes.

This is like an express recipe of marinade, something like a quick pickle. Once prepared you can eat it at the moment or keep it in the fridge for a few hours so it soaks up all the flavours from the vinegar and the spices. It is also suitable for any other root veggies such as carrots or beets but also with cucumber, onion... You can also adequate the quantities to your taste adding more vinegar, salt...and combine with other spices or herbs of your choice. I used cumin and caraway seeds and also red pepper this time. Caraway fascinate me, it has such an interesting minty and anise-like flavour that works so well on dressings, vinaigrettes, mayo....


I'm always testing up new recipes and have some other good combinations that I'll be sharing... I also like recovering old family recipes, pickles were always present on the table during the summer season in Canada. Veggies from the garden were used and my grandma used to make plenty of pickles and marinades. 
It's an easy-peasy method, very healthy and if you have a vegetable garden or have too many veggies and don't know what to do with them this is a great option.

PICKLED RADISHES RECIPE

INGREDIENTS

• 1 bunch of fresh radishes
• 1 tsp. pink Himalayan salt
• 100 or 200 ml apple cider vinegar
• 2 Tbsp brown o coconut sugar
• Water
• 1 tsp. caraway seeds
• 1 tsp cumin seeds
• 1 tsp. red pepper corns

METHOD