Side · Snack
Quick Pickled Radishes
Bright pink, crunchy radish slices in a tangy brine for tacos, bowls and sandwiches.
⏱ 1 hr 15 min (10 min prep, 5 min cooking, 1 hr waiting)
🍽 Serves 6 · about 1/4 cup
make aheadbudget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Pickles
- 12 oz Radishes, thinly sliced
- 1 clove Garlic, smashed
Brine
- ½ cup White vinegar
- ½ cup Water
- 2 tbsp Granulated sugar
- 1½ tsp Table salt
- 1 Jalapeño pepper, sliced (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: small saucepan, clean 1-pint glass jar with lid.
- Pack the radishes, garlic and jalapeño if using into the jar.
- Bring the vinegar, water, sugar and salt to a boil in a small saucepan, stirring until dissolved.
- Pour the hot brine over the radishes. Cool, then cover and refrigerate at least 1 hour. They turn pink overnight.
Make aheadThese are refrigerator pickles, not canned. Keep them covered in the fridge and eat within 2 weeks; they soften over time.
↺ LeftoversPile on tacos, burgers, grain bowls and avocado toast.
🧒 With kidsKids can pack the slices into the jar and watch them change color.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.