Pickled Radishes

Quick pickled radishes made with a hot water-vinegar brine seasoned with salt, sugar (or honey), crushed peppercorns, and garlic. Chill before serving.

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Prep Time 20

Cook Time 32

Total Time 1 22

Servings 4 servings

Equipment

non-reactive saucepan
pint-sized jar

Ingredients

1 bunch or 4 longradishes (about 1 pound, 400 g of radishes)
1 cupwater
1 cupwhite vinegar
2 teaspoonssea salt
2 teaspoonssugar or honey
1/2 teaspooncrushed peppercorns
1 to 2 clovesgarlic peeled
optional: 1 chile pepper split lengthwise

Instructions

Wash the radishes, trim the tops and root ends, and slice the radishes into rounds.
In a non-reactive saucepan combine 1 cup water, 1 cup white vinegar, 2 teaspoons sea salt, and 2 teaspoons sugar or honey. Bring to a boil over medium-high heat, stirring until the salt and sugar are dissolved.
Remove the saucepan from the heat and stir in 1/2 teaspoon crushed peppercorns.
Pack the sliced radishes into a clean pint-sized jar. Add 1 to 2 cloves garlic (peeled) and the optional 1 chile pepper split lengthwise, tucking them among the radishes. Pack tightly without crushing.
Pour the hot liquid from the saucepan over the radishes, making sure they are fully submerged and leaving about 1/2 inch headspace at the top of the jar.
Seal the jar, let it cool to room temperature, then refrigerate.

Notes

Notes
Storage:
The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and any added flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.