Quick Pickled Radishes
July 27, 2020 • Condiments,
I’ve been getting gorgeous radishes from my CSA farm this year – the problem is, just too many for me to eat in one week. So last week I took the larger, unruly looking ones and did a quick pickle on them. These will last for up to 3 months in the refrigerator, and are a great condiment on tacos, burgers, or Asian dishes.
Quick Pickled Radishes
Prep time
Cook time
Total time
Author: Cooking with Michele
Recipe type: Condiment
Serves: 12
Ingredients
- 1 cup water
- 1 cup vinegar (see notes)
- 2 teaspoons sea salt
- 2 teaspoons sugar
- A few crushed peppercorns
- 3 cups sliced radishes
- 1-2 fresh bay leaves
Instructions
- Combine the water with the vinegar, salt, and sugar in a small saucepan and heat until the salt and sugar dissolve.
- Add the peppercorns and radishes to a quart jar and pour the vinegar mixture over the top. Tuck in the bay leaves and refrigerate for at least 1 day before using.
Notes
I used ⅓ cup each of white vinegar, red wine vinegar, and cider vinegar, but any of these alone will also work.