Description
Quick and easy pickled radishes to add a tangy crunch to your meals.
Ingredients
Scale
- 1 bunch radishes (18 to 20 average sized radishes)
- ½ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- 1 cup hot water
Instructions
- Slice radishes as thin as you can. I usually use a mandoline. They can be cut more thickly if you prefer, or you can do a mixture of thin and thick. Radishes can also be cut into small matchstick pieces.
- Stuff all the radishes into a jar of your choice. I use a Mason canning jar (quart size) but a large recycled pickle jar will work too. A glass bowl is fine if you don’t have a jar.
- In a large measuring cup, combine apple cider vinegar, salt, sugar, and hot water. Stir until the sugar and salt are dissolved.
- Pour this pickling mixture (brine) over your sliced radishes, and let them set at room temperature for an hour.
- After an hour, cover and refrigerate the pickled radishes.
Notes
- These pickled radishes make a great topping for tacos, sandwiches, and salads.
- Store in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg