Spicy Quick Pickled Radishes


1 bunch radishes
1/4 cup white wine vinegar or apple cider vinegar
3/4 cup water
3 Tbsp. date paste
2 tsp. Simply Organic All-Purpose Seasoning
1/2-1 tsp. red pepper flakes  (optional)
1/2 tsp. whole mustard seeds  (optional)
Optional add-ins:  garlic cloves, black peppercorns, fennel seeds,
          coriander seeds

To prepare the radishes: Slice off the tops and bottoms of the
radishes, then use a sharp chef's knife or mandolin to slice the
radishes into very thin rounds. Pack the rounds into a
pint-sized canning jar. Top the rounds with red pepper flakes
and mustard seeds.

To prepare the brine: In a small saucepan, combine the vinegar,
water, date paste and all-purpose seasoning. Bring the mixture
to a boil, stirring occasionally, and then pour the mixture over
the radishes.

Let the mixture cool to room temperature. You can serve the
pickles immediately or cover and refrigerate for later
consumption. The pickles will keep well in the refrigerator for
several weeks, although they are in their most fresh and crisp
state for about 5 days after pickling.

Makes about 1 1/4 cups pickles. These pickled radishes are
amazing on tacos, burgers, salads and more.

NOTE: You can pickle any thinly sliced vegetables in this
manner. Try carrot ribbons, cucumbers, red onions, cabbage
and/or fennel! The thinner you slice the vegetables, the faster
they absorb the vinegar solution and taste like pickles.