Quick Pickled Radishes

Quick Pickled Radishes

My daughter loves radishes but the rest of us only like them occasionally. I had a bunch of radishes sitting in my fridge and decided to try pickling them for some Korean street tacos I’ve been craving. I found an easy recipe on Simply Delicious Food that sounded quick and tasty. I seriously threw these pickled radishes together in less than 15 minutes! I started nibbling on them a few hours later and had to force myself to stop so we would have enough for the tacos later this week. They were SO GOOD! Sweet and spicy and so delicious.

Quick Pickled Radishes

How to Make Quick Pickled Radishes

Remove the radish greens and trim each end then slice the radishes thinly.

Quick Pickled Radishes

Place the thinly sliced radishes in a hot, sterilized pint jar.

Bring the vinegar, sugar, water, salt, mustard seeds, black peppercorns, and bay leaf to a boil in an enameled saucepan or heat it in a glass dish in the microwave for 1 1/2-2 minutes.

Ladle the hot pickling liquid over the sliced radishes.

Quick Pickled Radishes

Wipe the jar rim seal with a tight-fitting lid. Place on a wire rack to cool for about an hour. Chill six hours before serving. Store in the refrigerator for up to 4 months. Enjoy!

Quick Pickled Radishes

 

Quick Pickled Radishes

Quick Pickled Radishes

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Condiment
Servings: 1 pint
Author: Pam - For the Love of Cooking / Original by Simply Delicious Food

Ingredients

  • 1 bunch of radishes ends trimmed and sliced thinly
  • ½ cup white vinegar
  • ½ cup white sugar
  • ¼ cup water
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns
  • 1 bay leaf
  • Pinch of crushed red pepper flakes

Instructions

  • Remove the radish greens and trim each end then slice the radishes thinly.
  • Place the thinly sliced radishes in a hot, sterilized pint jar.
  • Bring the vinegar, sugar, water, salt, mustard seeds, black peppercorns, and bay leaf to a boil in an enameled saucepan or heat it in a glass dish in the microwave for 1 1/2-2 minutes.
  • Ladle the hot pickling liquid over the sliced radishes.
  • Wipe the jar rim seal with a tight-fitting lid.
  • Place on a wire rack to cool for about an hour.
  • Chill six hours before serving.
  • Store in the refrigerator for up to 4 months. Enjoy!
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Recipe Rating




6 Comments

  1. 5 stars
    In my country it is traditional to eat the raw radishes … so, just as you have prepared it, they must be delicious. I will try to follow your recipe, I will love to try them
    Thank you Pam for this great recipes.
    Regards from “Mi Cocina” (Spain)