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Quick Pickled Radish

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We love the pretty pink color and delicious flavor of these quick pickled radishes! They can add a nice crunch and tangy flavor to a lot of dishes and are a great way to preserve some of those radishes you see at your farmers market in the spring and fall. Quick pickles are, like the name suggests, quick to make, but are not shelf stable, so you will need to refrigerate these. Try them as a Yum Bowl topper, in tacos, layered on a sandwich or burger, or as part of a snack plate.

Ingredients

Food
Amt
Units
Prep
Notes
1 pound radishes, thinly sliced
radishes
1
pound
thinly sliced
1 cup white vinegar (or apple cider, rice, white wine)
white vinegar
1
cup
or apple cider, rice, white wine
1 cup water
water
1
cup
2 teaspoons salt
salt
2
teaspoons
2 teaspoons sugar
sugar
2
teaspoons
optional: garlic, smashed cloves
optional: garlic
smashed cloves
optional: whole peppercorns
optional: whole peppercorns
optional: mustard seed
optional: mustard seed

Method

Place sliced radishes and any optional flavoring ingredients in a clean heat-proof jar, such as a mason jar. In a small saucepan, combine vinegar, water, salt, and sugar and bring to a boil. Carefully pour or ladle the hot brine over the radishes, ensuring that all radish slices are submerged under the brine. Put a lid on the jar and refrigerate. Pickles can be eaten after 1 hour, but are best after 24 hours. They will keep in the fridge for several weeks. Enjoy on tacos, sandwiches, wraps, burgers, Yum Bowls, or simply on their own.

Prep time
10 min
Cook time
10 min

Yum Ratings

😫😟😐😀😍 “I love these on tacos!” —Grace, a grown up
😫😟😐😀😍 “Still practicing anything pickled, but I LOVE the pink color!” —Hannah, a grown up
😫😟😐😀😍 “These are great to have in the fridge for a quick snack!” —Laura, a grown up