Tangy Daikon Quick Pickle
Quick pickles are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don't develop the same flavour that fermented veggies do, but the good thing is that they only require a few hours in the liquid before they can be enjoyed. Pickling is best done with super-fresh vegetables. Almost any vegetable can be pickled but my favourite is daikon radish at the moment. You can also really pack some intense, delicious flavours into your quick pickle by using ingredients such as ginger, garlic, chilli and apple cider vinegar.
The reason I love using apple cider vinegar is because of the amazing health benefits it provides. These include;
- regulates blood sugar levels
- enhances weight loss
- fight fungus
- soothes sunburn
- great for gut health
- reduces symptoms of acid reflux
- improves skin health
- enhances circulation
- wards of seasonal allergies
- relieves cold and flu symptoms
- aids in balancing pH
- aids in detoxification and more
- 1/2 daikon radish, finely sliced into thin strips
- 1/2 chilli, finely diced
- 1/2 tsp salt (or more to taste)
- To add some probiotics you can also add a dash of coconut water kefir (optional)
- Just enough apple cider vinegar to cover
- Juice of 1 lemon or lime (zest it optional)
- 1-2 tsp finely minced ginger
- 1-2 tsp finely minced garlic
1. Add all the ingredients to a glass jar and cover the ingredients with just enough apple cider vinegar and a dash of coconut water kefir for extra gut healing benefits (this is optional).
2. Allow this to sit for a few hours (or overnight in the fridge).
3. Serve and enjoy with slow cooked lamb and veggies, in homemade tacos, on top of my Gut Friendly Sushi Doughnuts, mixed through salads and more.