Spicy Quick Pickled Radishes

Spicy Quick Pickled Radishes

adapted from Food & Wine

My husband and I found a love of pickled vegetables when we were visiting family in Savannah, GA - especially green beans, okra and asparagus.  We used to get pickled garlic from an Amish canning company which is now out of business. And I found pickled brussels sprouts at a lots closeout store.

Compared to traditional pickles, these tend to be pricey so I have set out to make my own.

Makes about 1 pint                                                  0 WW Blue points / serving

1/2 lb. radishes, sliced thin

6 fresh dill sprigs

3 garlic cloves, crushed

2 1/2 chiles de arbol, stemmed and halved

1 1/2 Tbsp. kosher salt

1 1/2 tsp. sugar substitute

1/4 cup water

1. Pack the radishes and dill into a 1 pint heat proof container.
2. Combine the vinegar, garlic, chiles, salt, sugar substitute and water in a small saucepan.
3. Bring to a boil and cook stirring until the salt and sugar substitute has dissolved.
4. Pour the hot brine over the radishes and let come to room temperature.
5. Serve at room temperature or chilled.

Enjoy!