Quick-Pickled Radishes

 Quick- Pickled Radishes

These pickled radishes are great served on a salad, in a sandwich or just straight from the jar.  It’s much easier to get the perfect thin cut by using a mandoline slicer.  Mandolines range in price and can be purchased for very little.  They are definitely  worth it.

Quick-Pickled Radishes

Print Recipe

These pickled radishes are great served on a salad, in a sandwich, on a taco, or just straight from the jar

• Author: Angie Trusty
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 pints 1x

Ingredients

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• 1 bunch (about 12 radishes)
• 2 whole cloves of garlic
• 3/4 cup distilled white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon crushed red pepper flakes

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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.