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.
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Quick Pickled Radish
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Ingredients
Food
Amt
Units
Prep
Notes
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:
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
Printed from:
https://recipes.doctoryum.org/en/recipes/quick-pickled-radish-5683
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