Quick Pickled Radishes
Take your tacos, sandwiches, and salads up a level by adding some pickled radishes. They’re a sweet, tangy, and delicious condiment that's quick and easy to make!
Servings: 6 (1¼ cups total)
Ingredients
- 1 bunch radishes* (18-20 average size radishes)
- ½ tsp whole mustard seeds
- ¼ tsp red pepper flakes
- 5 whole black peppercorns
- 1 clove garlic peeled
- 1 cup apple cider vinegar rice vinegar or white wine vinegar also work
- 1 cup water
- 1 tbsp granulated sugar
- 2 tsp kosher salt
Instructions
- To prepare the radishes, slice off the green tops and bottoms, scrub them clean, then use a sharp chef’s knife or mandolin to slice them into very thin rounds.
- Pack the rounds into a pint-sized canning jar. Top with the mustard seeds, red pepper flakes, peppercorns, and garlic.
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring mixture to a boil and whisk until sugar is dissolved, about 30-60 seconds.
- Pour the hot mixture over the sliced radishes, making sure they're submerged in the liquid. Fasten the lid.
- Set aside to cool to room temperature (about 1 hour), then transfer to the refrigerator. Enjoy the next day for best flavor.
Video
Notes
*You can buy radishes loose or in a bunch. Look for ones that are smooth and bright, with fresh-looking green tops. Don't buy any that are soft, dull, or have black spots.
Nutrition
Serving: 1serving | Calories: 22kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 544mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg