Description
Transform crisp radishes into vibrant and tangy pickled delights that elevate any meal.
Ingredients
Scale
- Fresh Radishes
- 1 cup Vinegar (White or Apple Cider)
- 1 cup Water
- 2 cloves Garlic, minced
- 2 tablespoons Sugar
- 1 tablespoon Salt
- Spices (e.g., peppercorns, mustard seeds, dill)
Instructions
- Wash and slice the radishes into thin rounds or wedges.
- Combine vinegar and water in a saucepan.
- Add sugar, salt, and spices; stir until combined.
- Simmer the mixture over medium heat until sugar and salt dissolve.
- Layer radishes and garlic in a clean glass jar.
- Pour the hot brine over radishes until submerged.
- Cool to room temperature, then refrigerate for at least 1 hour before enjoying.
Notes
Pickled radishes can last in the refrigerator for up to two weeks. Experiment with different spices for customization.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 25
- Sugar: 2g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled radishes, quick pickle, tangy snack