There’s nothing quite like homemade quick pickles of any sort. Pickled radishes are easy to make and oh-so-delicious on burgers, salads, sandwiches or tacos…and sure to please guests as part of a holiday relish tray.
Ingredients
- 2 bunches radishes
- 1 cup white wine vinegar
- 1 cup apple-cider vinegar
- 1 cups water
- 3 Tbsp sugar/maple syrup
- 2 tsp peppercorns
- 2 clove garlic, peeled/smashed
- 2-3 tsp kosher salt
- Generous pinch red pepper flakes (optional)
- 1 tsp whole mustard seeds (optional)
Directions
Remove radish tops/tails and thinly slice radishes. Pack slices into a quart-sized canning jar along with peppercorns, garlic and red pepper flakes/mustard seeds (if using). Place jar in the sink as it’s a safe place for potential splatters, in preparation for adding brine.
In a small saucepan, combine vinegar, water, sugar or maple syrup and salt. Bring mixture to a boil, stirring occasionally. Pour mixture into the jar, over radishes.
Let mixture cool to room temperature, then secure lid/refrigerate at least 1 hour. Serve immediately, or they’ll keep up to 2 weeks, refrigerated.