Makes 1 pint + 1 C*
1 C small radishes, rinsed and trimmed
2 C beets, roasted and sliced (I had 4 medium-ish beets that
came to about 2 C)
1 C water
1/2 C red wine vinegar
1/2 C apple cider vinegar
1 T maple syrup or honey (I actually used date sugar once and
was not disappointed. Any good sugar will do here though.)
2 t sea salt
2 bay leaves
1/2 t peppercorns
1/4 t cumin seeds
1-2 cloves garlic, smashed
1. In a small saucepan, bring the water, vinegars, maple syrup and salt to a simmer until salt (and sugar if using) has dissolved.
2. Chop the vegetables into the sizes you wish. Add them to clean and dry mason jars and divide the bay leaves, peppercorns, cumin seeds and garlic among them. (I only added the garlic and cumin seeds to the radishes to taste the difference.)
3. Pour the vinegar mixture into the mason jars, let cool then cover and refrigerate. Give the pickles about 24 hours to settle before digging in. They will be tasty on their own or added to salads or as a condiment to a rich, meaty dish.
*Please note that this is what I had on hand so these are the yields that were produced. This recipe can easily be altered if you should find yourself with more or less produce to pickle.