30-Minute Pickled Radishes

1. 1 Radishespack 300 g ≈ $1.80 200 g
2. 2 Rice vinegarpack 200 ml ≈ $3.00 40 ml
3. 3 Sugar 15 g
4. 4 Salt 5 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the radishes¹, trim off the tops and roots, and slice into 2 mm rounds.

2. For the brine, stir 100 ml warm water, 40 ml rice² vinegar, 15 g sugar, and 5 g salt until dissolved.

3. Pack the radishes¹ into a 0.5 l jar and pour in the brine to cover completely.

4. Leave at room temperature for 30 minutes, shaking occasionally.

5. Close with a lid and refrigerate. Store for up to 14 days; the color will fade over time.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.