This quick and easy pickled radish recipe transforms fresh radishes into a vibrant, tangy side dish. Radishes are thinly sliced and soaked in a seasoned brine of vinegar, water, sugar, and spices.
Prep Time15 minutesmins
Cook Time20 minutesmins
Chill time1 hourhr
Course: Condiment, Snack
Cuisine: American
Keyword: Pickled Radish, quick pickles
Servings: 12
Calories: 26kcal
Author: Kellie
Cost: $5
Equipment
1 saucepan
4 canning jars
Ingredients
1bunch radishesgreens trimmed and sliced
2/3cupapple cider vinegar
2/3cupwater
1/2teaspoonsea salt
3tablespoonsgranulated sugar
Instructions
Add the radishes to a jar or container. Set aside.
Whisk the apple cider vinegar, water, salt and sugar together in a medium saucepan over medium high heat. Bring to a boil and stir until the sugar is completely dissolved.
Taste and adjust for seasoning.
Pour the brine over the radish being sure they are completely covered. (Add water or more vinegar, if needed.)
Cover tightly with a lid and shake to combine. Refrigerate for 1 hour.
Will keep for 2-3 weeks refrigerated, sometimes longer.
Notes
Pickled Radishes will keep in the refrigerator for up to 1 month.