Quick Pickled Radishes
sandravalvassori.com
Crisp and tangy with a satisfying crunch, these Quick Pickled Radishes are a breeze to make and will perk up everything in a flash! They're great as a garnish for grilled meat, chili, nachos, pizza and tostadas, or tucked into tacos, quesadillas, sandwiches and burgers.
Servings: 3 pints
Ingredients
- 2 large bunches red radishes (*about 2 pounds without the greens)
- 1 cup white vinegar
- 1 1/4 cups water
- 2½ tablespoons sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
Instructions
- Trim off the green tops leaving about 3/4-inch of stem. (The stem will give you something to hold on to while you slice them.) Then scrub the radishes in cold water and dry them well.
- In a medium saucepan, combine the water, vinegar, sugar, and salt. Bring the mixture to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Let cool slightly while you slice the radishes.
- Using a mandolin, carefully slice the radishes into thin rounds. If you don't have a mandolin slicer, use a sharp knife. Pack the radishes into 3 clean pint-sized jars. (Or any size, or combination of jars you'd like to use.) Add the peppercorns.
- Pour the pickling liquid into the jar(s) over the radishes and let cool to room temperature, about 25-30 minutes.
- Cover and transfer to refrigerator for at least 1 hour, but they will be best if left chilling overnight.
Notes
*The exact weight of the radishes, or the amount they yield, will vary greatly depending on the size of the radishes. Regardless, the brine recipe should make enough for 3 pints of pickles.
To store: Radishes can be stored in the refrigerator, with a tight fitting lid, for up to 2 weeks.