Pickled Radish
Tangy, crunchy, and irresistibly pink — pickled radishes that add a burst of flavor to any plate.
Allowed for Ideal Protein phases 1 to 3.
Serving size
1
Ingredients
- 8 oz. Sliced Radishes
- 1 tsp. Peppercorns
- 1 tsp. Sea Salt
- 1 cup Water
- 1 cup Apple Cider Vinegar
- 1 Dried Chili (optional)
Preparation
Step 1
Place the sliced radishes into a clean glass jar.
Step 2
Add the dried chili (if using) and peppercorns.
Step 3
In a small saucepan, heat water, apple cider vinegar, and sea salt over medium heat.
Step 4
Stir until the salt dissolves, then remove from heat.
Step 5
Carefully pour the hot brine over the radishes until they are fully submerged.
Step 6
Let the mixture cool to room temperature.
Step 7
Seal the jar and refrigerate for at least 1 hour, but for best flavor, let it sit for 24 hours.
Step 8
Enjoy!
