Low Sodium Pickled Radish
Discover a healthier spin on a classic condiment with this Low Sodium Pickled Radish recipe. Bursting with vibrant flavor and delicate crunch, these quick-pickled radishes are crafted using a zesty mix of apple cider and white vinegar, sweetened naturally with honey and infused with aromatic spices like garlic, mustard seeds, turmeric, and a hint of red pepper flakes. Perfectly customizable for your preferred tangy-sweet balance, this low-sodium alternative contains no added salt, making it a guilt-free accompaniment to salads, sandwiches, or savory dishes. Ready in just minutes and best enjoyed after a day of marinating, these pickled radishes are an elegant, health-conscious side you’ll love making again and again!
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Recipe Information
Ingredients
- 10 medium Radishes
- 1 cup Water
- 0.5 cup Apple cider vinegar
- 0.5 cup White vinegar
- 2 tablespoons Honey
- 2 cloves Garlic
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Black peppercorns
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red pepper flakes
- 1 whole Bay leaf
Instructions
Wash the radishes thoroughly under cold water. Trim the ends and slice them into thin rounds or half-moons depending on your preference.
In a small saucepan, combine water, apple cider vinegar, white vinegar, and honey. Stir well to dissolve the honey completely.
Peel the garlic cloves and gently smash them with the side of a knife.
Add garlic, mustard seeds, black peppercorns, turmeric powder, red pepper flakes, and the bay leaf to the vinegar mixture.
Bring the mixture to a gentle simmer over medium heat for about 5 minutes to allow the flavors to infuse.
Remove the saucepan from the heat and let it cool for about 5 minutes.
Place the sliced radishes into a clean, sterilized glass jar or container that has a tight-fitting lid.
Pour the warm pickling liquid over the radishes, ensuring they are fully submerged. You might need to press them down with a spoon to remove any air bubbles.
Allow the jar to cool to room temperature before sealing it with the lid.
Refrigerate the pickled radishes for at least 4 hours before serving to allow the flavors to develop, but they are best if left for 24 hours.
Serve as a side dish, or use them in salads, sandwiches, or as a crunchy topping for various dishes.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 44.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
