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Quick Pickled Radishes (Sweet and Spicy)
These Quick Pickled Radishes are so easy to make. They are stored in your refrigerator for up to a week or so. They impart fabulous flavor to burgers, hot dogs, sandwiches, tacos, salads, and more.
Prep Time
10
minutes
mins
Cook Time
3
minutes
mins
Total Time
13
minutes
mins
Course:
Canning and Pickling
Cuisine:
American/North A
Keyword:
pickled, quick pickle, radish, radishes
Servings:
1
half pint
Calories:
12
kcal
Author:
Tara Noland
Equipment
365 by Whole Foods Market, Organic Vinegar, Rice, 12.7 Fl Oz
Color Scissor 4 Pieces Bamboo Tongs, 7 Inches Toaster Tongs for Cooking Toast Bread Pickles Tea Nut Bamboo Kitchen Tongs
Le Parfait Super Jar - 250ml French Glass Canning Jar w/Round Body, Airtight Rubber Seal & Glass Lid, 8oz/Half Pint (Single Jar) Stainless Wire
Ingredients
bunch of radishes
12-15
1/3
cup
water
2/3
cup
rice wine vinegar
1
tsp
pickling salt
2
tbsp
sugar
1
tsp
peppercorns
1
bay leaf
1
tbsp
coriander seed
1
garlic clove
2
red Thai chili peppers
Instructions
Scrub the radishes clean, then use a mandoline or food processor to thinly slice them crosswise into coins.
Place sliced radishes in a clean half-pint jar while layering in the bay leaf, garlic clove, and Thai chilis among the radishes.
Place water, rice wine vinegar, salt, sugar, peppercorns, coriander seed in a small saucepan.
Bring to a boil and simmer until sugar and salt have completely dissolved.
Pour hot brine over the contents of the jar and let cool to room temperature.
Place the lid on the jar and store in the fridge. Use as desired.
Notes
Make this recipe a few hours ahead of when you intend to use them. They will keep in the fridge for a few weeks, though will soften over time.
Nutrition
Serving:
1
|
Calories:
12
kcal
|
Carbohydrates:
2
g
|
Sodium:
38
mg
|
Sugar:
2
g