Description
These Spicy Quick Pickled Radishes are a tangy and slightly sweet snack that can add a punch to your favorite dishes. They are easy to make and perfect for preserving the bounty of fresh radishes when they’re in season.
Ingredients
Units
Scale
RADISHES
- 1 bunch radishes
BRINE
- 3/4 cup white wine vinegar or apple cider vinegar
- 3/4 cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Instructions
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup, and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Notes
- Recipe adapted from The First Mess and Bon Appetit.
- Make it vegan: Substitute maple syrup or agave nectar for the honey.
- Change it up: Pickle any thinly sliced vegetables in this manner like carrot ribbons, cucumbers, red onions, cabbage, and/or fennel. The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.
- That jar, though! It’s a Weck jar.
- Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Follow a recipe specifically designed for canning instead.
Nutrition
- Serving Size: 1 serving (about 2 tablespoons)
- Calories: 32
- Sugar: 5g
- Sodium: 391mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
