Pickled Radishes
Quick pickled radishes that are crisp, tangy, and ready in about an hour.
Servings: 8
Calories: 14kcal
Ingredients
- 1 bunch of radishes about ½ pound
- 2 garlic cloves
- ½ cup water
- ½ cup apple cider vinegar
- 2 teaspoons sugar
- 1 ½ teaspoons salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
Instructions
- Rinse radishes, then cut off ends and slice thinly.
- Peel garlic cloves and cut in half.
- Pack radishes and garlic cloves into a very clean pint jar.
- Add water, vinegar, sugar, and salt to a small saucepan and place over medium heat. Cook for 2-3 minutes, whisking frequently, until salt and sugar have dissolved.
- Remove from heat and stir in peppercorns and mustard seeds.
- Pour brine over radishes, making sure everything is submerged. Spoon in any peppercorns or mustard seeds that might be floating in leftover liquid.
- Let cool for 20 minutes, then move into the refrigerator. Chill for at least an hour before serving.
Notes
Storage Tips:
Pickled radishes should be stored in their airtight container in the refrigerator, where they will keep for up to 2 weeks.
Expert Tips:
- Slice your radishes thinly for the best texture (softening a little but staying crisp). Use a mandolin if you want very uniform thin slices, or just a sharp knife.
- The best way to sterilize a pint jar before using it to store pickles is just to run it through the dishwasher before using.
Nutrition
Calories: 14kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 449mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.2mg
