Quickly pickle radish slices in the refrigerator by soaking them in a simple, vinegar-based brine.
Course Appetizer, Snack
Cuisine gluten-free, vegan, vegetarian
Prep Time 10 minutesminutes
Soaking Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12people
Calories 16kcal
Author Stephanie McKercher, RDN
Equipment
0.5 liter jar with lid
Knife and cutting board or mandoline slicer
liquid measuring cup
Ingredients
3clovesgarlic, peeled and smashed
1serrano or jalapeño pepper,halved lengthwise (optional)
1bunchradishes, greens removed, cleaned, and thinly sliced (12-14 radishes)
½cupvinegar(see note)
½cupwarm water
2tablespoonssugar(optional, see note)
2teaspoonssalt
Instructions
Add garlic, serrano or jalapeño pepper (if using), and radishes to a jar with a lid.
In a liquid measuring cup, whisk the vinegar, water, sugar (if using), and salt.
Pour the vinegar mixture into the jar of radishes.
Cover the jar and refrigerate for at least 30 minutes, or until desired flavor is reached. (I like the radishes best after at least 1 hour of soaking.)
Video
Notes
Vinegar note: use any type of vinegar. Some options include white distilled vinegar, white wine vinegar, red wine vinegar, white balsamic vinegar, apple cider vinegar, and rice vinegar. The radishes will take on the flavor of whatever vinegar you use.Sugar note: use organic sugar if you want the recipe to be strictly vegan. Omit the sugar for a sugar-free version.Preparation: prepare up to five days in advance. Storage: Store pickled radishes in a jar with a lid in the fridge for up to three weeks. The radishes will be most crisp and fresh within the first five days. Nutrition facts include the liquid brine.