Quick Pickled Radishes
Radishes provide a nice crunch to any dish and are a great source of vitamin C, which supports the immune system. Radishes also support the liver and gallbladder and are packed with antioxidants, such as lutein, zeaxanthin, and beta-carotene.
  • 1 bunch Easter Egg (rainbow) radishes
  • ½ tsp red pepper flakes
  • ¾ cup apple cider vinegar
  • ¾ cup water
  • 2 tsp maple syrup
  • 2 tsp sea salt
  1. Using a mandoline, thinly slice radishes.
  2. Place radish slices into a pint-size mason jar and add red pepper flakes.
  3. Combine apple cider vinegar, water, maple syrup, and sea salt in a small saucepan over medium heat. Bring mixture to a boil, stirring occasionally.
  4. Let mixture cool for 5 minutes, then pour over radishes.
  5. Radishes will be ready to eat in about an hour. They can be stored in the fridge for 3–4 weeks.
Allergens: nightshades
Recipe by Bauman College at https://baumancollege.org/alumni-spotlight-recipe-shoshanna-levy/