Description
These Sweet & Sour Pickled Radishes are a quick and easy way to preserve the crunchy, peppery bite of radishes with a tangy, slightly sweet brine. Perfect as a condiment, snack, or addition to salads and sandwiches.
Ingredients
Scale
- 1 bunch fresh radishes (about 10–12 medium radishes)
- 1/2 cup (125ml) water
- 1/2 cup (125ml) apple cider vinegar (or white wine vinegar, or rice vinegar)
- 1 tablespoon honey (or granulated sugar)
- 1 teaspoon salt
- 1–2 garlic cloves, thinly sliced
- 1 teaspoon whole peppercorns (black recommended)
Instructions
- Prepare Radishes and Garlic: Wash the radishes thoroughly. Trim off the tops (greens) and the root ends. Using a mandoline slicer or a sharp knife, slice the radishes into thin rounds (about 1/8 inch thick). Thinly slice the garlic cloves.
- Pack Jar: Pack the radish rounds tightly into a clean canning jar (pint size works well). Tuck the sliced garlic and whole peppercorns in amongst the radish slices.
- Make Brine: In a small saucepan, combine the water, vinegar, salt, and honey (or sugar). Heat the mixture over medium heat, stirring occasionally, just until the salt and honey/sugar are completely dissolved. Do not boil.
- Pour Brine: Carefully pour the warm brine mixture over the radishes in the jar, ensuring the radishes are completely submerged.
- Cool and Store: Let the jar cool completely to room temperature. Once cool, close the lid tightly.
- Serve or Refrigerate: You can serve the pickled radishes immediately (though flavor improves with time), or store them in the refrigerator. They are best after chilling for at least a few hours or overnight.
Notes
- Radishes: Any common variety of radish will work. Ensure they are fresh and crisp.
- Slicing: A mandoline provides uniform thin slices, which is ideal for pickling. Be careful when using one.
- Vinegar: Apple cider vinegar provides a good balance. White wine or rice vinegar offer slightly different flavor profiles.
- Sweetener: Honey or granulated sugar can be used. Adjust the amount slightly to your preference.
- Spices: Feel free to add other pickling spices like mustard seeds, dill seeds, or a bay leaf.
- Storage: Store the pickled radishes in the sealed jar in the refrigerator for up to 10 days (as recommended by the original source) or potentially longer (up to 2-3 weeks). They will lose some crispness over time.
- Serving: Enjoy as a snack, on salads, in tacos, on sandwiches, or as part of an appetizer platter.