Pickled Red Radishes

Pickling radishes not only extends their shelf life, but adds extra kick. Try these on top of tacos for a twist on a classic. This recipe uses a fridge pickle method that doesn’t require a full canning process, but they do well fully canned as well.

1 bunch of radishes yields just over a pint of pickled slices.

Ingredients

  • 1 - 2 bunches of radishes, sliced (remove greens)

    Substitute carrots (cut into sticks) for a delicious alternate

  • White vinegar

  • Water

  • 1 tsp granulated sugar (optional)

  • Pickling spice, 1 Tbsp

    If you don’t have pickling spice mix at hand, mix up a small batch from your spice rack and use all summer:

    • 2 Tbsp mustard seeds

    • 2 Tbsp dill seeds

    • 2 Tbsp coriander seeds

    • 1 Tbsp chili flakes

    • 2 bay leaves, crushed

    • 1 1/2 tsp celery seeds

    • 1 1/2 tsp white peppercorns

    • 1/2 tsp black peppercorns

 

Directions

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  1. Pack radish slices into a 1 pint (1 bunch) or 1 quart (2 bunches) jar

  2. Mix vinegar and water (1:1 mix, sufficient to fill your jar) in a small saucepan, add pickling mix, and heat to boiling

    • For added crunch, add sugar to brine while heating

  3. Pour brine over radishes until jar is filled to within 1/2” of the top

  4. Close jar loosely and allow to cool to room temperature, then close tightly and place in refrigerator

Wait 24-72 hours before enjoying. Radishes will keep in the fridge for ~1 month.