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Easy Pickled Radishes

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Easy Pickled Radishes are crisp, colorful, and tangy refrigerator pickles that transform fresh radishes into a vibrant condiment. Perfect for tacos, sandwiches, salads, and grain bowls, they add refreshing crunch and bright flavor to any meal.

Ingredients

  • 1 bunch radishes, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 tablespoon kosher salt
  • 2 garlic cloves, lightly crushed
  • 1 teaspoon black peppercorns
  • 1 bay leaf

Instructions

  1. Wash and trim the radishes thoroughly.
  2. Slice the radishes thinly using a sharp knife or mandoline.
  3. Pack the sliced radishes into a clean glass jar.
  4. Add the garlic, peppercorns, and bay leaf to the jar.
  5. In a small saucepan, combine the vinegar, water, sugar, and salt.
  6. Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve completely.
  7. Remove the brine from the heat.
  8. Carefully pour the hot brine over the radishes, ensuring they are fully submerged.
  9. Allow the jar to cool to room temperature.
  10. Seal the jar and refrigerate for at least 24 hours before serving.
  11. For the best flavor, let the radishes pickle for 2 to 3 days.

Notes

  • Add sliced jalapeños or red pepper flakes for a spicy variation.
  • Replace the sugar with honey for a slightly floral sweetness.
  • Add lemon or lime zest for a citrus twist.
  • Fresh dill, thyme, or rosemary can be used for herbal flavor.
  • Store refrigerated for up to 3 weeks.
  • Keep the radishes submerged in the brine for best texture and flavor.
  • The brine will naturally turn bright pink from the radish skins.

Nutrition

Find it online: https://thefamilycooking.com/easy-pickled-radishes/