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Pickled Radishes and Onions
Prep time
Total time
Recipe type: Sides
Serves: Makes 1 pint
  • 10 radishes, thinly sliced
  • ½ medium onion, thinly sliced
  • 2 tablespoons agave nectar
  • 2 teaspoons sea salt
  • 2 sprigs fresh thyme
  • ½ cup rice wine vinegar
  • ¼ cup cold water
  • ¼ teaspoon red pepper flakes
  1. Thinly slice the radishes and the onions. Divide sliced radishes and onions in half then layer vegetables in a pint sized canning jar (4 layers). Put in fresh thyme and sprinkle red pepper flakes across the top. Set the jar aside.
  2. In a saucepan combine the vinegar, cold water, agave nectar, and sea salt and bring to a boil. With a whisk, stir the mixture until salt is fully dissolved and then remove from the heat.
  3. Pour the hot mixture into the jar and screw on the lid. Let vegetable mixture cool down to room temperature. You can serve the vegetables immediately or refrigerate in an airtight jar.