Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
4
Ingredients
Directions
Place radish slices into a pint-sized jar with a lid.
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.
Cook’s Note
I like to use a mandoline slicer for quick, even slicing. These pickles will keep for several weeks in the refrigerator.
Nutrition Facts (per serving)
| 17 | Calories |
| 0g | Fat |
| 4g | Carbs |
| 0g | Protein |
