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A half pint glass jar filled with sliced radishes, red chilis, peppercorns, coriander, and a garlic clove.
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4.75 from 4 votes

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 Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Canning and Pickling
Cuisine: American/North A
Keyword: pickled, quick pickle, radish, radishes
Servings: 1 half pint
Calories: 12kcal
Author: Tara Noland

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: 12kcal | Carbohydrates: 2g | Sodium: 38mg | Sugar: 2g