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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.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 libra radishes, rodajas delgadas
radishes
1
libra
rodajas delgadas
1 taza white vinegar (or apple cider, rice, white wine)
white vinegar
1
taza
or apple cider, rice, white wine
1 taza agua
agua
1
taza
2 cucharaditas sal
sal
2
cucharaditas
2 cucharaditas azúcar
azúcar
2
cucharaditas
opcional: ajo, smashed cloves
opcional: ajo
smashed cloves
opcional: whole peppercorns
opcional: whole peppercorns
opcional: mustard seed
opcional: mustard seed

método

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.

Tiempo de preparacion
10 min
Tiempo de cocinar
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