The Easiest Radish Pickles

Radish Pickles after 2 days

Radish Pickles

I love radishes, but I can only eat a couple raw in one sitting. Faced with two bunches this week, I needed to preserve some so they won’t go to waste. A little salt and vinegar draw some of the bite out of radishes while leaving them crisp. As an added bonus, after a few hours, the radish skins stain the whole batch bright pink. I served these to some friends this week, and even the radish-haters of the group admitted that these were surprisingly good. The only downside is that now I’m out of radish pickles. -Moriah

{Radish pickles recipe after the jump.}

Radish Pickles after 10 minutes

Radish Pickles after 10 minutes

Quick Radish Pickles – Makes about 1

  • 1 bunch of radishes (just the bulbs, 4 medium or 3 large)
  • 2 Tbs white vinegar
  • 1 tsp kosher salt
  • 1 tsp sugar

Slice the radishes thinly, either with a sharp knife or mandolin. If you slice them thicker, that’s fine, they’ll just take a little longer to pickle.

Mix all ingredients in a bowl, rubbing the salt and sugar grit onto each slice with your hands.

Let stand for at least 10 minutes, maybe while you’re washing those radish greens for a salad. They’ll lose some bite and pick up tangy flavors after that long.

These radish pickles keep in the fridge for about a week. Use them on salads, sandwiches, tacos, or as a crunchy snack.

2 responses

  1. I discovered the just salt trick to take the bite out of radishes just recently. Sprinkle a little course salt on the radishes slices and when the radishes start to “sweat” they are ready. Great for garnishes and bar snacks.

  2. Pingback: Spiced Pickled Pears « Collard Courier

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