Low Sodium Pickled Radish
Brighten up your plate with these tangy and vibrant Low Sodium Pickled Radishes! This quick and easy recipe is perfect for those looking to enjoy the zesty crunch of pickled vegetables without the salt overload. Featuring thinly sliced radishes steeped in a flavorful blend of apple cider vinegar, white vinegar, and honey, the brine is infused with aromatic spices like garlic, mustard seeds, turmeric, and a kick of red pepper flakes. Ready in just minutes of prep but offering maximum flavor after chilling, these pickled radishes make a versatile addition to salads, sandwiches, tacos, or charcuterie boards. Elevate your meals with this low-sodium, heart-healthy condiment that balances tart, spicy, and slightly sweet notes in every bite!
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Ingredients
- 10 medium Radishes
- 1 cup Water
- 0.5 cup Apple cider vinegar
- 0.5 cup White vinegar
- 2 tablespoons Honey
- 2 cloves Garlic
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Black peppercorns
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red pepper flakes
- 1 whole Bay leaf
Directions
Step 1
Wash the radishes thoroughly under cold water. Trim the ends and slice them into thin rounds or half-moons depending on your preference.
Step 2
In a small saucepan, combine water, apple cider vinegar, white vinegar, and honey. Stir well to dissolve the honey completely.
Step 3
Peel the garlic cloves and gently smash them with the side of a knife.
Step 4
Add garlic, mustard seeds, black peppercorns, turmeric powder, red pepper flakes, and the bay leaf to the vinegar mixture.
Step 5
Bring the mixture to a gentle simmer over medium heat for about 5 minutes to allow the flavors to infuse.
Step 6
Remove the saucepan from the heat and let it cool for about 5 minutes.
Step 7
Place the sliced radishes into a clean, sterilized glass jar or container that has a tight-fitting lid.
Step 8
Pour the warm pickling liquid over the radishes, ensuring they are fully submerged. You might need to press them down with a spoon to remove any air bubbles.
Step 9
Allow the jar to cool to room temperature before sealing it with the lid.
Step 10
Refrigerate the pickled radishes for at least 4 hours before serving to allow the flavors to develop, but they are best if left for 24 hours.
Step 11
Serve as a side dish, or use them in salads, sandwiches, or as a crunchy topping for various dishes.
Nutrition Facts
| Serving size | (683.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 262.0 |
| Total Fat 1.5g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1485.4mg | 0% |
| Total Carbohydrate 52.4g | 0% |
| Dietary Fiber 3.5g | 0% |
| Total Sugars 44.9g | |
| Protein 2.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.4mg | 0% |
| Iron 2.2mg | 0% |
| Potassium 603.7mg | 0% |
Source of Calories