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Quick-Pickled Radishes

July 27, 2015 By Angie Trusty

 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
 
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Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
These pickled radishes are great served on a salad, in a sandwich, on a taco, or just straight from the jar
Author: Angie Trusty
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.
3.3.3077

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Filed Under: Pickle, Salad, Vegetable Tagged With: pickles, radishes, recipe

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Welcome to White River Kitchen, a site I created to share delicious recipes, reviews & ideas centered around food. I'm Angie Trusty, a wife, mother of 3 daughters, REALTOR, CPA and food blogger. I've lived on the White River in Indianapolis, IN for over 28 years. I love to spend time with my family, great friends, traveling and cooking. Read More…

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