Anyone in food coma today? No need to answer; I’m just going to assume you are! I read an article the other day that the average person consumes about 4,500 calories on Thanksgiving day – that’s more than double the amount that an average person eats on a regular day. Woah!! Today we’re all in need of a detox.
I’m always in favor of using every last bit of whatever you have in your fridge before it goes bad. These quick pickles are a great way to preserve those crunchy veggies and have an amazing topping for sandwiches, tacos, hamburgers, etc! They’ve got just the right amount of tang but are great at maintaining their fresh flavor.
I understand this is a bit of a summery post, but all these veggies are readily available at grocery stores year round and it’ll add a fresh boost to your winter dishes. Don’t get me wrong though, next week I’ll be in full-out Christmas mode, so this is your last recipe that has tinges of bright summer flavors!
So, here’s to preserving summer and then marching forward to eggnog, gingerbread cookies, and Christmas ham!Print
- 2 bunches radishes, thinly sliced
- 2 jalapenos, seeded and thinly sliced
- ½ red onion, thinly sliced
- 2 large carrots, thinly sliced
- 1 ½ cups apple cider vinegar or white wine vinegar
- 1 ½ cups water
- 6 tablespoons honey or maple syrup
- 4 teaspoons salt
- **Optional add-ins, black peppercorns, whole coriander
- Combine radishes, jalapenos, onion, and carrots, divide into 2 mason jars.
- To prepare brine, bring vinegar and water to a boil with honey/maple syrup and salt.
- Pour immediately over vegetables
- Let mixture cool to room temperature then serve immediately or store in the fridge for several weeks.