Pickled Radishes
These quick pickled radishes are tangy, slightly sweet, and packed with crunch! Perfect for tacos, salads, sandwiches, or as a zesty snack.
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiment, Side
- Method: Pickling
- Cuisine: Mexican, Asian, American
Ingredients
Scale
- 1 bunch (about 1 cup) radishes, thinly sliced
- ½ cup white vinegar (or apple cider vinegar)
- ½ cup water
- 1 tablespoon sugar (or honey)
- 1 teaspoon salt
- ½ teaspoon black peppercorns (optional)
- 1 clove garlic, smashed (optional)
- ½ teaspoon red pepper flakes (optional, for spice)
Instructions
-
Prepare the Radishes:
- Wash and thinly slice radishes using a sharp knife or mandoline.
- Pack them into a clean glass jar.
-
Make the Brine:
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, garlic, and red pepper flakes.
- Bring to a gentle simmer, stirring until sugar and salt dissolve.
-
Pickle the Radishes:
- Pour the hot brine over the radishes, ensuring they are fully submerged.
- Let cool to room temperature, then cover and refrigerate.
-
Chill & Enjoy:
- Let radishes sit for at least 1 hour, but they taste best after 24 hours.
- Serve with tacos, burgers, grain bowls, or salads!
Notes
- For milder pickles, use rice vinegar instead of white vinegar.
- Want a sweeter taste? Add an extra tablespoon of sugar or honey.
- Store in the fridge for up to 2 weeks.
Find it online: https://ukfinda.com/pickled-radishes/