Sweet and sour pickled radishes are a delightful addition to various dishes, offering a crisp texture and a tangy-sweet flavor that enhances salads, sandwiches, tacos, and more. This quick and easy recipe allows you to enjoy these vibrant pickles in no time.
Ingredients:
- 1 bunch of fresh radishes (approximately 10–12 radishes)
- ½ cup white or apple cider vinegar (5% acidity)
- 2 tablespoons granulated sugar
- ¼ cup water
- 2 teaspoons kosher salt
- ½ teaspoon mustard seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon whole black peppercorns
- 1 bay leaf
Instructions:
- Prepare the Radishes:
- Trim the leafy tops and root ends from the radishes.
- Wash thoroughly under cold water.
- Slice the radishes thinly using a sharp knife or mandoline for uniform slices.
- Make the Brine:
- In a small saucepan, combine the vinegar, sugar, water, kosher salt, mustard seeds, coriander seeds, black peppercorns, and bay leaf.
- Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
- Combine Radishes and Brine:
- Place the sliced radishes into a clean, heatproof pint jar.
- Pour the hot brine over the radishes, ensuring they are fully submerged.
- Allow the mixture to cool to room temperature, approximately 20 minutes.
- Storage:
- Seal the jar with a tight-fitting lid.
- Gently shake or rotate the jar to evenly distribute the brine and spices.
- Refrigerate for at least 1 hour before serving to allow flavors to develop; however, they are best enjoyed after a few hours.
- Store in the refrigerator for up to one week.
Tips:
- For added flavor, consider incorporating herbs like thyme, tarragon, or additional spices such as chili flakes for a spicy kick.
- Ensure all utensils and jars are clean to maintain the pickles’ quality and safety.
This recipe is adapted from Nerds with Knives’ Sweet & Sour Pickled Radishes.
Enjoy these sweet and sour pickled radishes as a zesty complement to your favorite dishes!
