Pickled Radish Recipe
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.
Servings: 12
Cost: $5
Equipment
- 1 saucepan
- 4 canning jars
Ingredients
- 1 bunch radishes greens trimmed and sliced
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1/2 teaspoon sea salt
- 3 tablespoons granulated 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.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 128mg | Potassium: 186mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 20mg | Iron: 0.3mg