Hibiscus-infused Pickled Radishes
Servings 1 mason jar
- 15-20 radishes, washed and sliced thinly Using a mandolin slicer here is easiest
- 4-5 hibiscus flowers, dried
- 1 tbsp fine sea salt
- 1½ tbsp sugar
- 1 cup water
- ½ cup white wine I used a dry chardonnay here
- ½ cup white wine vinegar
Wash the mason jar and set aside. Wash and thinly slice the radishes with a mandolin slicer.
Drop the hibiscus flowers into the bottom of the mason jar and then fill the mason jar with radishes.
In a medium saute pan, combine the salt, sugar, water, white wine, and vinegar. Bring to a low simmer and whisk periodically until the salt and sugar dissolve (about 2-3 minutes). Let cool for about 5 minutes.
Pour the liquid into the mason jar until all the radishes are covered with liquid and about ½-1 inch is left from the top of the jar.
Refrigerate for about 24-48 hours to let the flavors infuse before consuming. Enjoy the radishes on salads, eggs, sandwiches, ramen, or just enjoy by themselves. Use within 2 months.