Quick pickled radishes

These blushing beauties are good for your gut in so many ways.

Get more bang for your buck with these quick pickled radishes. They are so easy to make, and taste ridiculously good on salads, toasted sandwiches and egg dishes. Apple cider vinegar contains pectin, a soluble fibre. When apples are fermented to make vinegar, the process also produces acetate as a by-product. Acetate is a type short chain fatty acid, or SCFA. We know that SCFAs produced by fermenting fibre are important for gut health, and that's one reason why a high fibre diet is often recommended. But there is new interest around how directly consuming dietary sources of SCFAs might also play a role. Apple cider vinegar is rich in SCFAs, so until we find out more you can just enjoy these lovely pickled radishes!

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Quick pickled radishes


  • 1 bunch thinly-sliced round radishes
  • 3/4 cup water
  • 3/4 cup apple cider vinegar
  • 1 1/2 teaspoons sea salt
  • 3 tablespoons honey
  • 2 whole, peeled garlic cloves


1. Heat up everything but the garlic and radishes in a small saucepan until everything is dissolved.

2. Pack a clean jar with thinly sliced radishes and cloves of garlic. Pour hot liquid to cover and let cool.

3. The radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks.

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