Pickled Radishes
These pickled radishes are quick, easy, and add a tangy crunch to any dish! Perfect for tacos, salads, or snacking straight from the jar.
Equipment
- Cutting Board
- Sharp Knife
- Glass jar with a lid
- Measuring cups and spoons
- Whisk or Spoon
- Saucepan
Ingredients
- 1 bunch radishes about 1 pound, 400g, fresh and firm
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons sea salt
- 2 teaspoons sugar or honey
- 0.5 teaspoon crushed peppercorns
- 1 to 2 cloves garlic peeled
- 1 chile pepper optional, split lengthwise
Instructions
Pickled Radishes
- Wash the radishes under cold water to remove any dirt. Trim the ends and slice thinly into rounds or matchsticks.
- In a saucepan, combine water, white vinegar, sea salt, sugar or honey, and crushed peppercorns. Add peeled garlic cloves and optional chile pepper.
- Heat the mixture over medium heat, stirring until salt and sugar are fully dissolved. Remove from heat and let cool slightly.
- Place sliced radishes into a clean glass jar. Pour warm brine over radishes, ensuring they are fully submerged. Press down gently if needed.
- Seal the jar with a lid and allow to cool to room temperature. Transfer to refrigerator and let pickle for at least 1 hour before tasting.
- Enjoy your homemade pickled radishes! Store in refrigerator for up to two weeks, best within the first week.
Notes
- For extra flavor, try adding fresh dill, thyme, or citrus zest to the brine.
- Use rice vinegar and ginger slices for an Asian-inspired variation.
- Store pickled radishes in the refrigerator and consume within two weeks for best taste and crunch.