This recipe for Pickled Radish might change your life—or at least convince you to start pickling your produce!
If you’ve been following me this summer, you know I’ve been on a pickling journey. You could say pickling has become a passion of mine! Or at the very least, a really fun hobby. I thought I had hit my pickling peak with my Pickled Cherry Tomatoes inspired by the essence of European summer, but I may have outdone myself with this Pickled Radish recipe.
I know I didn’t invent Pickled Radish. It’s been a staple in the pickling community for years and a favorite topping for everything from salads to tacos. But I did invent this Pickled Radish recipe, and it was way too good not to share with you guys.
Pickled with white vinegar, whole peppercorns, and a little sugar, these radishes offer a balance of sweetness, spice, and zest, going beyond the usual tang of pickled treats. I mean, I’m not telling you to eat the whole jar by yourself, but I know I could.
Is Pickled Radish Healthy?
Pickling preserves much of the nutritional value of produce, so you can still enjoy a healthy snack with added flavor. Radishes are rich in antioxidants and vitamins that support overall health. However, keep in mind that the vinegar, sugar, and salt do contribute to the overall nutritional content, especially in terms of sodium and added sugars. So enjoy these Pickled Radishes as a flavorful and nutritious addition to your meals!
The Art of Pickling
Pickling, if you’re unfamiliar, is the process of preserving produce by storing it in a brine or vinegar. It’s intended to extend the shelf life, but it also has a significant impact on flavor and texture, making it an entirely new food to enjoy. For example, radishes are crunchy, robust, and almost pungent in their bite. However, after pickling them, the radishes become soft, sweet, and zesty.
The way you pickle also affects the flavor profile. For this particular Pickled Radish recipe, I recommend slicing the radishes as close to paper-thin as possible and allowing the brine to cool before pouring it over. The type of radish and vinegar you use will change the flavor profile entirely, so have fun experimenting!
INGREDIENTS
- 1 bunch radishes, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- Optional: 1/2 teaspoon peppercorns, 1/2 teaspoon mustard seeds
INSTRUCTIONS
Prepare
Heat brine ingredients until dissolved.
Assemble
Place radishes in jar, cover with brine.
Pickle
Cool and refrigerate; ready in 1 hour.
Devour!
FAQs & Tips
The great thing about pickling produce is that it lasts much longer, and the flavor is enhanced the longer it sits. You can store your Pickled Radish in the fridge in a tightly sealed container, like a mason jar, for 2-4 weeks.
This recipe calls for one bunch of red radish, which is commonly found in your local grocery store. For different flavors, you can also use daikon, Easter egg, or watermelon radish.
Your sliced radishes will be ready to eat after an hour of setting, but I recommend letting them rest in the brine even longer to absorb flavor.
Serving Suggestions
Pickled Radishes are a universal topping, and go great on so many foods! Try your Pickled Radishes as a topping for Tasty Tofu Tacos, Cajun Burgers, these Healthy Nachos, and Egg Salad Sandwiches. Pickled Radish is also a great addition to any salad, like this one inspired by Mediterranean flavors and served with quinoa!
Just be careful when you make this recipe. Once you start pickling, you might not be able to stop!
Pickled Radish
Ingredients
- 1 bunch radishes thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- Optional: 1/2 teaspoon peppercorns 1/2 teaspoon mustard seeds
Instructions
-
Combine vinegar, water, sugar, and salt in a saucepan and heat until the sugar and salt dissolve.
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Place sliced radishes in a clean jar and pour the hot brine over them. Add optional peppercorns and mustard seeds if desired.
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Allow the jar to cool to room temperature, then refrigerate. Radishes will be pickled and ready to eat after 1 hour.
Nutrition
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