Zutaten für Garbage Pickles
- Red Radish
- 2-3 cloves garlic
- 1 cup water
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Zubereitung von Garbage Pickles
- Trim both ends of each radish and cut them into quarters.
- Pack the radish quarters tightly into a small-mouth pint jar (or several, depending on the amount of radishes), evenly spacing 2-3 cloves of garlic around the jar.
- Prepare the brine: In a saucepan, combine 1 cup water, 1/4 cup pickling salt, and 1/4 cup white vinegar. Bring to a simmer, stirring until the salt is dissolved. Remove from heat and let cool completely.
- Pour the cooled brine over the radishes in the jar, ensuring they are fully submerged. Leave about 1/2 inch headspace at the top.
- Securely cap the jar.
- Turn the jar upside down and place it in the refrigerator for at least 3 weeks to pickle. (You can leave them longer for a more intense flavor!)
- You'll notice the vinegar's magic at work—the red skin on the radishes will gradually break down, resulting in a beautiful pink hue throughout the pickles and brine.
- Once the pickling period is complete, store the Garbage Pickles in the refrigerator. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
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Weeknight 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Very Low Carbs Lunch Condiments Etc Snacks Vegetables American Southern United States Easy Kid Friendly Low Fat Vegan Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Inexpensive Low In Something Taste Mood Savory 3 Steps Or Less