3 cups sliced radishes

1 cup red onion, sliced in half moons

3 cloves garlic, lightly crush with the side of a knife

1 jalapeno pepper, halved length wise

1 cup apple cider vinegar

2 tbsp sugar

1 tbsp honey

1 -1 1/2 tsp salt

1 cup cold water

In a non-reactive pot, heat the vinegar, sugar, honey and salt over medium heat. Stir until the sugar and salt has dissolved. Stir in the water. Remove from heat and let cool slightly. Place the radishes, red onions, garlic and jalapeno in a medium sized jar. Pour the brine (vinegar mixture) over the radish mixture, making sure the radishes are totally submerged in the liquid. Refrigerate. You can eat as early as 1 hour later but I would wait a min of 4 hours but ideally I would wait and let them soak over night. These should last up to one month in the fridge ( as long as the mixture remains totally submerged in the brine )

*Note: There are a million ways to enjoy our pickled friends. Here are a few of my faves- serve in salads, on top of rice dishes, tacos or on sandwiches.

 Recipe makes about 12 small/medium pancakes

5 cups of shredded vegetable, I used a mixture of red and green cabbage, carrot and brussel sprouts

3 scallions, thinly sliced

1 cup chicken, cooked and shredded 

1 cup all purpose flour

1/4 tsp baking powder

1/4 tsp sugar

1 tsp salt

4 eggs, lightly beaten

1 tbsp worcester sauce

1/2 cup cold water

safflower oil or canola, for frying

In a small bowl sift together the flour, baking powder, sugar and salt. In a large bowl add the shredded vegetable, scallions and chicken. Now add the flour mixture and toss with your fingers until evenly distributed. In a medium bowl whisk together the eggs, water and worcester. Pour the wet ingredients into the cabbage mixture. Gently mix together ( do not over mix ). Coat the bottom of a large frying pan with oil and warm over medium heat. Make about 3-4 pancakes evenly spread apart, each one should be about 2 tbsp of batter. Slightly flatten with a spatula. Cook for 5-7 minutes per side or until they are cooked through and have a nice crispy brown outer layer.

Okonomiyaki Sauce:

1/4 ketchup

1 1/2 tbsp worcester sauce

1/4 tsp dijon mustard

1 bsp rice wine ( for cooking )

1 tsp soy sauce

1 tbsp honey

1/8 tsp ground ginger

Combine all of the sauce ingredients in a small saucepan and simmer for 3-5 minutes until smooth and thick. Sauce recipe courtesy from Smitten Kitchen

Sriracha mayo:

1/4 cup mayo

1 1/2 tsp sriracha

Other toppings:

toasted sesame seeds

scallions, thinly sliced 

To serve:

Spread a bit of the okonomiyaki sauce on the pancakes and top with mayo and some toasted sesame seeds and sliced green onions.

*Want to mix it up a bit? try adding any of the following to your pancakes

Kale, shredded

zucchini, shredded

baby prawns

bacon

fish