These Quick Pickled Radishes are so easy to make and are delicious crunchy and spicy bites that can go on everything from sandwiches to salads to tacos!
1bunch radishessliced thinly preferably with a mandolin
1cupwhite vinegar
1cupwater
3tablespoonsmaple syrup
2teaspoonssalt
1tablespoonpeppercornsI used mixed peppercorns
Instructions
Quick Pickled Radishes
Prepare your radishes by washing them, slicing off the tops and wispy bottoms, and using a mandolin to slice very thin circles. You could also use a sharp chef's knife.
Add the circles to a canning jar such as a Ball jar.
In a small pan, add the vinegar, water maple syrup and salt. Bring to a boil, stirring, then remove from heat.
Let the mixture cool for a few minutes so that's it's no longer boiling hot, then pour the hot mixture over the radishes in the jar. Add the peppercorns and stir everything together with a fork or spoon.
Allow to cool to room temperature before serving. They can be served immediately but taste much better after a day of the flavors marrying together in the fridge.
Enjoy!
Notes
Use a mandoline for the thinnest, most consistent slices. You can use a very sharp knife too, but it does take more time and skill.
To make this recipe sugar-free, you can use sugar-free maple syrup or simply omit it.
The longer you keep them, the more flavorful they become. These pickles are delicious right away, as soon as they cool, but your patience will be rewarded if you can wait!
Since they’re quick pickled, they must be kept in the fridge, not out on the shelf at room temperature. If you want to preserve them longer to store them in your pantry, it’s important to learn how to properly can
Don’t throw out that brine! You can re-use it for the next batch.