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Quick pickling requires almost no effort and is such a simple way to enjoy the sour, briny flavor of the vegetables. They're especially delicious the day after they're made and will keep up to three days in the refrigerator.

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  • miachelpruett
    14 JUL, 2013
    I loved it! Added mustard seeds, skipped the peppers, and tossed with celery and cilantro. Can't wait to make this again with a different variation. Here's the full recipe: http://spicedcuriosity.com/quick-pickled-radish-salad-vegan-spring-treat/
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