The Mindful Cook Pickled Carrot and Radish

Pickled Carrot & Radish

This pickled carrot and radish makes such a pretty side that can be used on so many different dishes. I use them on my Buddha Bowls, salads, or they make lovely gifts at Christmas. I use apple cider vinegar with the mother. This is simply apple cider vinegar that still has the culture of beneficial bacteria that turns regular apple cider into vinegar. It’s a complex structure of acids that are reputed to be beneficial to gut health and balancing blood sugars. If you can’t get hold of that, or it’s a little pricey, simply use a cider vinegar or a good pickling vinegar. Cider vinegar is sweeter. You can get creative with your vegetables too, try cauliflower or Romanesco florets,  Chantenay carrots, different radish or red onions. What’s not to love?

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