Quick Pickled Radishes
These crunchy and tangy radishes are delicious on sandwiches and tacos or just straight from the jar.
Servings 2 jars
Calories 52kcal
Equipment
- Mandoline or sharp knife
- Glass jars
Ingredients
- 1 bunch radishes trimmed and thinly sliced
- ½ cup water
- ½ cup sherry vinegar
- ½ cup white wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 cloves garlic smashed
Instructions
- Stuff the thinly sliced radishes into glass jars or containers.
- In a saucepan, combine the water, vinegars, sugar, salt, pepper, and garlic over medium heat. Bring to a simmer and stir until the sugar dissolves. Remove from heat, and pour this mixture evenly over the jars with the raw radishes.
- Seal the jars and let them cool to room temperature for 30 minutes. Transfer the jars to the fridge and store for up to three weeks.
Notes
- Sub red wine or apple cider vinegar if you don't have sherry or white wine vinegar.
- Possible additions include a teaspoon of whole peppercorns and/or fennel, caraway, or coriander seeds. You can also add a pinch of red pepper flakes for a spicy kick.
- The nutrition facts are for 1 jar (½ of the recipe) and include the full amounts of the vinegars. A few pickled radishes will not have the same nutrition facts.
Nutrition
Serving: 1jar | Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1177mg | Potassium: 47mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg