Quick Pickled Radish

INGREDIENTS:


1 Lb. Thinly Shaved Radish

¾ Cup Apple Cider Vinegar

¾ Cup Water

3 Tablespoons Honey

2 Teaspoons Kosher Salt


PROCEDURE:

  1. Bring all ingredients except radish to a boil.

  2. Pour over radishes.

  3. Let cool to room temperature

  4. These will last 3 weeks in your refrigerator.

Recipe created by Chef Chris Zettlemoyer

FallDaniel Garcia-PratsRadishes