Pickled Radishes

RADISHES ... some people like them, and others don't.

• High in potassium ... a diuretic
• Can provide up to 1/3 of daily Vit C required
• Considered an antioxidant that is good for the liver
• Small amount of protein
• Not a or of calories; has some sugar
• Natural source of Vit B6, magnesium, calcium and even zinc!

Radishes are super easy to grow (remember that scene in "Gone With the Wind" when starving Scarlett gobbles the radishes right in the garden?).

They have a quick harvest time ... some as quickly as a month!  You can scatter seeds in a small area and as they grow, thin them out for small tender sweet treats, making room for others to get bigger for preservation.

And always leave some to mature to make seeds for next year's crop.

Since this root vegetable is so healthy, consider preserving them for a rainy day.

Here's a quick recipe that I hope you give a shot at.

Ingredients:
18-20 medium/average sized radishes
1/2 cup apple cider vinegar
1 Tbl sugar, granulated
1 1/2 tsp salt
1 cup warm or hot water

Instructions:

1. Slice the radishes as thinly as possible. A mandolin works well here, but be careful of your fingers!
2. Place the sliced radishes in a canning jar or bowl.
3. Combine the vinegar and the rest of the ingredients. Mix well to dissolve the salt and sugar.
4. Pour over the sliced radishes and let sit for an hour. After that hour, store in the fridge for up to three weeks, or water-bath can like any other pickle.

If you like variety, try adding different spices to the pickling liquid.

Let me know how you liked these.