Red Radish Pickles: Recipe for The Body Ecology Diet

Red Radish Pickles Recipe

Tara Carpenter, NC.

Nutrition Consultant specialized in supporting people of all ages with therapeutic nutrition to heal digestive related health issues.

Originally published on June 12, 2018.

This quick n’ easy pickle is lightly sweet and spicy all at once to aid the digestive system in breaking down any accumulated fat and protein buildup in the body. For those on Body Ecology Diet (B.E.D.), this is best reserved for stage 2. If you are histamine sensitive, 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

Serves: 6-8

Ingredients

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

Instructions

Scrub radishes and remove tops.
Slice 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 lots of radish from 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.