This quick and easy pickled radishes recipe is such a great way to enhance the flavor and shelf life of your fresh radishes.
Prep Time: 10minutes
Cook Time: 5minutes
Cooling Time: 30minutes
2bunches of fresh radishes
¾cupwhite distilled vinegar
2teaspoonsonion granules, or ½ fresh diced
2teaspoonsgarlic granules, or 3 minced fresh cloves
Rinse the radishes under cold water to get any dirt off.
Cut off the root end.
Slice them thinly on a mandolin or quarter them.
Add the water, vinegar, salt, and sugar, and the optional pickling ingredients together in a medium-size pot.
Bring it to a boil and them cool it completely to room temperature, which takes about 30 minutes.
Once cool, cover the prepared radishes with the pickling liquid in a mason jar. Screw on the lid and store in the refrigerator for up to 4 weeks.
Make-Ahead: You can make these pickled radishes up to 3 days ahead of time.How to Store: Screw the lid on tight and keep it in the refrigerator for up to 4 weeks. In addition, you can pickle these and store them on the shelves following my Bread and Butter Pickles Recipe.Any color radish will work for this recipe.You can also use red wine vinegar, cider vinegar, or white vinegar in this recipe.Sliced radishes can be eaten within 1 hour of pickling while whole or quartered radishes should be kept in the refrigerator for 24 hours before eating.Radishes tend to produce a lot of sulfur so during the pickling process you may notice an egg-type smell, but I can assure you there is nothing wrong with the radishes and they have not gone rotten.