Pickled Radishes
User Reviews
4.9
Pickled Radishes
Description
This recipe starts by slicing radishes thin or halving them, which affects texture and pickling time. The brine combines white vinegar for acidity, water to dilute, cane sugar for subtle sweetness, and sea salt to balance the flavor. Peppercorns and mustard seeds add gentle warmth and spice.
The hot brine is poured over the radishes in jars to cover them fully, allowing flavors to infuse and preserve the radishes. Thin slices are ready to eat after approximately one hour, while halved radishes develop deeper flavor when pickled overnight. The result is crisp, tangy, slightly sweet pickled radishes that maintain their crunch.
These pickled radishes are a versatile addition to salads, sandwiches, tacos, or served alongside meats for a refreshing contrast. Stored in the refrigerator, they keep well for up to two weeks.
Ingredients
- 4 bunches radish tops removed, red
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons cane sugar
- 1 tablespoon salt sea salt
- ½ teaspoon peppercorn mixed
- ½ teaspoon mustard seeds
Instructions
- Thinly slice the radishes (or halve them, if you prefer), and divide between 4 (11.5-ounce) jars or equivalent. The amount of radishes and brine used may vary based on the size and shape of your jars and how you slice your radishes.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the brine over the radishes, then divide the peppercorns and mustard seeds among the jars. Let cool and chill until ready to use. Pickled radish slices will be ready to eat in about 1 hour, radish halves are best when pickled overnight.
Notes
- Use thin slices for quicker pickling (around 1 hour) or halves for a stronger pickled flavor after overnight refrigeration.
- Store pickled radishes in the refrigerator for up to 2 weeks for best freshness.
- Fully submerge radishes in brine to ensure even flavor and preservation.
User Reviews
Overall Rating
4.9
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