Sick of boaring vegetables? Well this is my new favorite thing. Here is a fun 3 ingredient recipe for :  Pickled Radishes. They are bright and colorful, and being pickled adds an extra nutritional zip, as well as crunch.

The Radish is a root vegetable, available in many varieties generally consumed in salads. Radishes have many vitamins and minerals, including vitamins B1-B3, vitamins B5-6, folic acid and potassium, and are also a very good source of vitamin C. Radishes are low in calories and fat.

Radishes are thought to help protect against cancer. They have also been found to help with disorders of the gastrointestinal tract. Other Radish benefits include alleviating indigestion as they promote the secretion of bile.

Now that BBQ season is upon us. This makes a great side dish that is not loaded with a dish of Mayo all over it. Yes folks, you can have BBQ side dishes without Mayo/Mircle Whip. Let’s say no to old-school BBQ’s, that leave you stuffed full of fat and grease and ready for a nap.

½ cup of your favorite vinegar
6 radishes (washed and thinly sliced)
1 cup water

Place all the ingredients in a glass jar, cover the jar with cheesecloth and place a rubber band over the cloth and around the jar as to let the air flow.

Now your work is done and the vinegar will take over. Just place the jar at room temperature for about 24 hour. Put it in the corner and forget about it. You can leave it there for up to 3 days if you like it extra strong. At the end of the standing time, you may rinse the radishes and they are ready to eat. This yumminess will last in your fridge for up to 10 days. You may need to rinse often if you let them sit too long. The more they sit the stronger the flavor.    

Why not add a little extra zip to your meal, your body and your family will thank you.