This vegan Mexican vegetable soup comes together quickly and is full of color, flavor, and…
Radishes. I’m pretty sure I haven’t purchased radishes in 30 years. When I think of radishes, I think of the radish roses my mother made as garnishes growing up. So what to do when your son comes home with a gallon bag of newly harvested radishes, beyond just adding to salads (and feeling guilty watching them go bad)?
It was a total risk with a big tasty payoff. I think it will be a welcomed ingredient in spring rolls and sandwiches for months ahead.
Fill one clean pint jar with cleaned and thinly sliced radishes, 2 raw garlic cloves, 1/2 tsp red pepper flakes, 1/2 tsp crushed peppercorns
In a sauce pan combine:
- 1 cup water
- 1 cup white vinegar
- 2 tsp salt
- 2 tbs agave nectar
- Bring to boil until salt dissolves
- Pour the hot liquid over the radishes
- Cover with lid and refrigerate for 24 hours
The flavors intensify with time and the jar (as you can see) becomes a beautiful red.
Enjoy. Happy Summer.