Fast, taste and colorful pickles, great with BBQ meat, cheese plates or for Chinese-style dinner. Recipe adapted from Serious Eats.

1 bunch red radishes
1/2 cup apple cider vinegar
1/2 cup water
3 tbsp. sugar
1 tsp. Kosher salt

Wash radishes well. Trim roots and stems and slice radishes into thin wedges. Place chopped radishes into a pint jar.

Combine vinegar, water, honey and salt in a small saucepan. Bring to a boil.When brine has reached a boil, pour over radishes.

Let jar sit on counter until cool. When cool, place jar in the fridge. Once jar has chilled for 24 hours, pickles are good to eat.

One Response to “Quick Pickled Radishes”

1. Guaranteed by Galanter's Kitchen » Baked Honey-Dijon Salmon with Hazelnut Crust says:

   November 18, 2011 at 8:18 pm

   [...] fish. Very quick and tasty dish that goes well with plain or brown rice as a garnish. I added some Quick Pickled Radishes on [...]