Easy Pickled Radishes
Quick and easy pickled radishes in the refrigerator in one hour.
- 1 bunch radishes shaved thin
- 1 cup white wine vinegar, apple cider vinegar, or regular distilled vinegar or combination of each
- 1 cup water
- 2 tablespoon granulated sugar
- ½ teaspoon salt
- pepper corns, fresh dill, onion optional
In a sauce pan heat vinegar(s), sugar, water and salt on medium heat until sugar dissolves.
Allow the vinegar mixture to cool while removing stems and cleaning/scrubbing radishes clean.
Slice cleaned radishes thinly; using a mandolin is helpful. Place in jar.
Pour cooled vinegar mixture over radishes. (If desired add extra herbs or seasonings like dill, garlic, or peppercorns.)
Cover with lid, and let chill at least one hour in the fridge, or overnight.
- Slicing radishes very thin is often preferred, and shortens the "pickling" time. Using a mandolin is helpful to achieve a razor thin slice.
- Use a white distilled vinegar, apple cider vinegar, white wine vinegar or a combination of any of those.
- Be sure to cool the vinegar mixture after dissolving the sugar, so as not to soften the radishes too much if it were hot when poured on.
- Avoid aged vinegar like balsamic.
- If desired, add additional herbs or seasonings to the pickling solution, although not necessary. Simply pickling the radishes alone lets them be more versatile for serving.
- Let chill at least one hour in the fridge. Thicker slices will require longer chilling time.
- Store in the fridge for up to 3 months.
Serving: 1g | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 3mg