Quick Pickled Radishes

Ingredients

• 1 cup distilled white vinegar or apple cider vinegar (I use this brand)
• 1 cup water
• 2 tablespoons granular erythritol (I use this brand) Sub coconut sugar for paleo
• 1 1/2 teaspoons salt
• 1 teaspoon mustard seeds
• 1 teaspoon chopped fresh dill
• pinch red pepper flakes
• 1 bay leaf
• 4 cloves garlic, peeled and halved
• 12 ounces radishes (weight without greens), sliced

Instructions

1. 1

   In a saucepan over medium heat, combine the vinegar, water, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.

2. 2

   Put the mustard seeds, fresh dill, red pepper flakes, bay leaf, garlic, and radishes into a 32 ounce mason jar.

3. 3

   Pour the liquid over top, submerging the radishes and mixing in the seasonings.

4. 4

   Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I’ve switched to these caps)

5. 5

   Store in the refrigerator for up to 2 months. You can eat them after 2 hours, but they just get better and better the longer they are in the fridge.