Pickled vegetables are healthy and crunchy treats, and when you make them yourself, they’ll have great savory flavor with a lot less sodium than packaged varieties.
Note that pickled foods are different from fermented foods, such as yogurt and kimchi. Pickling is soaking a food in a salty or acidic solution. Fermentation is the result of a reaction that occurs between a food’s own sugars and bacteria. Both are tasty and good for you.
Firm veggies like radishes, green beans and fennel work best, because they won’t get mushy in the pickling liquid.
Even if you’ve never been a radish fan, this recipe will turn you into one. Try them over
