During the peak harvest seasons you are bound to find a jar of at least one type of pickle in our refrigerator. The most common types are radishes, cucumbers, red onions, and okra. This pickled radish recipe is so simple and quick. We use these on just about everything from grain bowls, salads, sautéed vegiges, fish, ramen bowls, etc. I will give you one mild warning, once you pickle radishes they release a strong smell. I happen to love the smell and find that it doesn't change the flavor whatsoever. But if you're wondering what smells like cabbages its either cabbages or pickled radish.
Pickled Radish Recipe:
Slice radishes thinly on a mandoline or by hand. Place in a mason jar with a teaspoon of pickling spice and a tablespoon of honey and any fresh herbs on hand. Heat 1/2 cup of vinegar and 1/2 cup of water to a boil and pour over the radishes and fixings. Enjoy after sitting a few hrs or overnight. Keeps in the fridge for a few weeks.