Quick Pickled Radishes

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

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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.

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One Response to “Quick Pickled Radishes”

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

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