Radish Pickle Recipe | How to Make Pickle Recipes

Vegan Oil-free Radish Pickle Recipe

Radish Pickle is fresh, tangy and spicy! Try it with any grain dish you want!

Whole Food Plant Based Radish Pickle Recipe

Course: Side Dish for Course 3: Grain Dishes at Lunch & Dinner Meals
Cuisine: Indian Recipe
Prep Time: 5 minutes
Passive Time: 30 minutes
Servings: 4 people

INGREDIENTS

1 Radish
1 Green Chili
1/2 cup Vinegar

INSTRUCTIONS

1. If radish has any black spots, peel only those parts. The rest of the radish does not need to be peeled. Chop radish into thin, one inch long pieces.
2. Slit green chili along its length
3. Soak radish pieces and slit green chili in apple cider vinegar. Store in a glass bottle at room temperature for 8 to 12 hours, then transfer to the fridge.

Plant Based Chef Pro Tips for Best Radish Pickle Recipe

1. If you like milder pickles, soak some raisins instead of the green chili to get a slightly sweet, not so spicy radish pickle.
2. When taking pickle out of the jar, ensure to use a fresh, clean spoon. Do not use a wet or soiled spoon, or fingers.
3. Once this batch of radish pickle gets over, the vinegar can be reused to make more radish pickle.

Nutrition Science Highlights for WFPB Radish Pickle Recipe

1. Why no salt? Maximum recommended salt intake is 3.75 grams per day per person according to the American Heart Association. In order to restrict salt intake, we have avoided using for this pickle recipe. It tastes strong and great without it!
2. Is vinegar healthy? Technically, vinegar is not a whole plant food. However, it has been shown to be beneficial for those who are consuming an unhealthy diet, and neutral for those consuming a healthy diet. Because of this, it is classified as an honorary green light food in our mentor Dr. Greger's traffic light system, and you can consume it as often as you like.