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.
Servings: 1 half pint
Calories: 12kcal
Equipment
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