Spicy Quick Pickled Radishes
Total Time
12 minutes
Prep Time
10 mins
Cook Time
2 mins
Rating
4.8 out of 5 stars
(88)
Ingredients
1 1/4 cups
- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
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Preparation
Chef’s notes
Recipe adapted from The First Mess and Bon Appetit.
Make it vegan:
Substitute maple syrup or agave nectar for the honey.
Change it up:
You can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel! The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.
That jar, though! It’s a Weck jar. You can buy them on Crate and Barrel’s website.
Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.