Pink Radish Pickles with Kumquats Recipe

Ingredients:

• 1 lb pink radishes, sliced thinly
• 1 cup kumquats, sliced thinly
• 1 cup water
• 1 cup apple cider vinegar
• 1/2 cup granulated sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Instructions:

1. Wash and slice the pink radishes and kumquats thinly and place them into a 1-quart jar or container.
2. In a saucepan, combine water, apple cider vinegar, sugar, salt, black peppercorns, and mustard seeds. Bring the mixture to a boil and stir until the sugar dissolves.
3. Pour the hot pickling liquid over the sliced radishes and kumquats.
4. Let the pickles cool at room temperature and then refrigerate them for at least 1 hour before serving.

Verdict:

These pink radish pickles with kumquats are a perfect combination of sweet and tangy flavors. The crunchiness of the radishes goes well with the sourness of the kumquats, making these pickles a delicious and healthy snack.

Serving Suggestions:

Serve these pickles as a side dish with your favorite grilled meats or sandwiches. They are also great as a topping for tacos or salads. Enjoy!