Quick-Pickled Radishes
 
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These pickled radishes are great served on a salad, in a sandwich, on a taco, or just straight from the jar
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Serves: 2 pints
Ingredients
  • 1 bunch (about 12 radishes)
  • 2 whole cloves of garlic
  • ¾ cup distilled white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon mustard seeds
  • ¼ teaspoon crushed red pepper flakes
Instructions
  1. Wash and cut the tops and bottoms off the radishes.
  2. Thinly slice the radishes using a sharp knife or a mandoline slicer.
  3. Place the sliced radishes and garlic cloves in a pint jar.
  4. To make the brine, in a saucepan bring the remaining ingredients to a boil until the sugar is dissolved. Pour the brine mixture over the radishes. Let the mixture cool to room temperature. Serve immediately or refrigerate for later use.
Recipe by White River Kitchen at http://whiteriverkitchen.com/quick-pickled-radishes/