Red Radish Pickles: Recipe for The Body Ecology Diet
Tara Carpenter, NC.
June 12, 2023
Holistic nutrition for people on The Body Ecology Diet (B.E.D.).
This quick and easy pickle is lightly sweet and spicy all at once and aids the digestive system in breaking down accumulated fat and protein buildup. For those on The Body Ecology Diet (B.E.D.), this is best reserved for stage 2. If you are histamine sensitive, then this recipe may bother you.
Red radishes are abundant when Spring comes around and make a vibrant, pink pickle that is crunchy in texture and tangy in flavor. I add them into green salads, sliced meat “roll-ups”, or pop into my mouth as my youngest boy loves to do …. if left alone, he would eat the whole jar 🙂
Red Radish Pickles (b.e.d. friendly)
1 – 1 1/2 cups red radishes (about 1 bunch)
1/4 cup umeboshi plum vinegar
2 tbsp. apple cider vinegar, raw
1 drop of stevia, optional
- Scrub radishes and remove tops.
- Slice small radishes into quarters and medium/large ones into matchsticks.
- Place in bowl or wide-mouthed glass Mason jar.
- Add vinegar on top of radishes and set on countertop; gently stir here and there over a couple hours. At first, the vinegar won’t cover up the radishes all the way, yet in time the volume will rise.
- Pickle at room temperature for 4 to 5 hours.
- Store with a lid on in the refrigerator.
Tips & Tricks
- For a spicy kick, add 1-2 tsp. minced fresh ginger.
- You can drain the brine from the pickles at the end of 4–5-hour mark and use to make a 2nd batch of pickles. This is a great way to recycle the starter brine when harvesting a bunch of radishes at once from the garden.
- These pickles are fragile and only keep for 2-3 days; you can freshen an existing jar of pickles by adding another tablespoon of vinegar.
Gates, D. (2010). The Body Ecology Diet. Bogart, GA: B.E.D. Publications
May all bellies be happy!