Give your favourite meals a huge boost of flavour with Pickled Radishes! It's so quick & easy to make the Perfect Pickled Radishes in 10 minutes flat that are ready to devour in just 30 minutes!
Add boiling (or very hot) water to a mason jar. Then add cane sugar & kosher salt. Mix to dissolve.
1/2 cup Hot Water, 1 Tbsp Cane Sugar, 3/4 tsp Kosher Salt
Add apple cider vinegar & white vinegar to brine. Mix well.
1/4 cup Apple Cider Vinegar, 1/4 cup White Vinegar
Clean radishes & cut off green tops & bottoms. Slice radishes with a mandolin or a sharp knife to slice thinly, or slice into chunks.
1 bunch Radishes
Add radishes & peppercorns to the brine once it has cooled.
1 tsp Whole Peppercorns
Refrigerate your pickled radishes & they'll be ready to eat in as little as 20-30 minutes!
Video
Notes
The longer the radishes pickle, the stronger the flavour will be.
I find they last really well for about 2 weeks, but I prefer to eat them within 1 week.
Nutrition Value is based on 1 serving of pickled radishes but includes the brine. Since we don't eat the brine, the actual amount of sodium & sugars are significantly less but very difficult to estimate.
If you find the flavour too intense, simply increase the volume of water and decrease the vinegar.
The pickled radishes will start off with bright pink red edges & white inside, however, after a few hours in the fridge, they will turn a pretty pink!
Nutrition
Nutrition Facts
Perfectly Pickled Radishes
Serving Size
20 g
Amount per Serving
Calories
5
% Daily Value*
Sodium
150
mg
7
%
Potassium
21
mg
1
%
Carbohydrates
0.8
g
0
%
Fiber
0.1
g
0
%
Sugar
0.6
g
1
%
Protein
0.1
g
0
%
Calcium
3
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!