DIY Dry-Spiced Pickled Radishes
By: Audrey Shiu
Published: Monday, April 18, 2016 - 7:18am

Ingredients




6-8 radishes
2 cups Marukan Sweet & Tangy vinegar
1 tsp salt
1 tsp sugar
3 peeled garlic cloves (not too garlicky)
1 tsp black peppercorns
2 bay leaves

Preparation

1 Add vinegar, salt and sugar to a mixing bowl. Stir until dissolved. 2 Slice the radishes. I personally like really thin or 1/16-inch thick slices. 3 First, add radishes to the mason jar, then add garlic cloves, bay leaves and dry spices. Cover with the vinegar mixture. Twist the lid tightly and store in the fridge. Best eaten within 1 month!

About

This recipe uses a sweet and tangy rice wine vinegar, garlic, bay leaves and dry spices which you can easily substitute.