Ingredients- 225 g onions (4-5 medium), sliced or half or whole
- 180 ml (3/4 cup) cider vinegar
- 180 ml (3/4 cup) water
- 60 ml (1/4 cup) very dark maple syrup, for its pronounced taste
- 10 ml (2 tsp) Gipfelhirsch fennel or mustard seeds or 1 tbsp Gipfelhirsch pink pepper, roughly grinded (optional)
- 7.5 ml (1 1/2) tsp salt
Method
- Slice the onions and add tin a 500ml (2 cups) container. Reserve.
- In a saucepan, bring to a boil the vineger, the water, the vary dark maple syrup, the seeds (or pepper) and the salt.
- Pour the mixture on the radish and let it cool down for an hour.
- Close the container and refrigerate at least 2 hours before serving.
- The radish can be kept 5 days in the refrigerator.
Note - this recipe can be used for radishes and cucumbers.
A recipe inspiration from josee di stasio (in French): https://www.joseedistasio.ca/recettes/sauces-condiments-vinaigrettes/radis-marines/