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Parve
Easy
6 Servings
Allergens 
No Allergens specified
24 Hours
Diets
These are perfect on tacos and in salads. Pickling vegetables is the way to go. It not only keeps them fresh for longer but also adds tons of flavor! Yields 1 pound
4 jalapeño peppers, thinly sliced
1/2 cup Kedem White Wine Vinegar
1/2 cup cold water
2 cloves garlic, smashed
1 tablespoon sugar
1/2 tablespoon Manischewitz Kosher Salt
1 bunch radishes, thinly sliced
3/4 cup Kedem White Wine Vinegar
3/4 cup cold water
1 teaspoon crushed red pepper flakes
2 teaspoons Manischewitz Kosher Salt
2 tablespoons Gefen Honey
2 bay leaves
1 teaspoon black peppercorns
Place all the ingredients into an airtight container. Cover well and shake until everything is combined.
Place in the fridge for 24 hours to pickle. Stays fresh in the fridge for up to two weeks.
Place all the ingredients into an airtight container. Cover tightly and shake well until everything is combined.
Place in the fridge for two hours to allow radishes to pickle. Stays fresh in the fridge for up to one week.
Recipe, Styling and Photography by Menachem Goodman
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