Quick Pickled Radishes
A fast and versatile recipe for pickling radishes in a simple brine of apple cider vinegar, water, honey, and salt, perfect for adding crunch and tang to various dishes.
Ingredients
Pickling Ingredients
- 1 large bunch radishes (15–20 radishes), thinly sliced
- 1/2 cup apple cider vinegar (or white vinegar) Apple cider gives a softer fruitiness.
- 1 cup water
- 2-3 tablespoons honey (or pure maple syrup or granulated sugar) Adjust to taste.
- 2 teaspoons sea salt
- 2-3 cloves garlic, lightly crushed
- 1/2 teaspoon peppercorns
- 1/2 teaspoon coriander or cumin seeds (optional)
Instructions
Preparation
- Rinse the radishes well. Slice off the tops and bottoms. (Discard or save the greens for pesto.)
- Thinly slice the radishes into rounds. A mandoline gives even, paper-thin slices; a sharp knife works too.
- Pack the radish rounds into a clean glass jar, stacking gently to fit.
- In a small saucepan combine vinegar, water, honey (or sweetener), and sea salt.
- Bring the brine to a boil, stirring so the salt and sweetener dissolve. Remove from heat.
- Add the crushed garlic, peppercorns, and coriander or cumin seeds to the brine.
Assembly
- Pour the hot brine over the radishes, making sure they’re fully submerged.
- Screw on the lid and let the jar cool to room temperature (about 30–60 minutes).
- Refrigerate. The pickles are ready in a few hours but reach best flavor after overnight. Store in the refrigerator.
Notes
Best enjoyed in tacos, sandwiches, salads, and grain bowls. Store in an airtight glass jar in the fridge for up to one week. This recipe is for quick refrigerator pickles only.