Quick Pickled Radish
This quick pickled radish recipe is an absolute keeper! It's the easiest refrigerator pickle recipe you'll ever find!
Ingredients
- 5-6 radishes
- 1 jalapeno
- 2-3 garlic
- 2 cups vinegar
- 1 tablespoon salt
- 1 teaspoon honey
Instructions
- To make the quick pickled radish, start by washing your radishes and jalapenos and patting them dry.
- Using a sharp knife, slice the jalapenos and radishes into thin slices, ideally the same thickness. Transfer them to a mason jar along with the whole garlic cloves.
- Prepare a brine using equal parts of boiling water, vinegar, salt and honey. Pour this into the mason jar gently.
- Pour enough of the brine such that the liquid covers all the veggies.
- Allow this to cool down completely and then refrigerate.
Notes
- Keeping the radishes submerged in the pickling liquid is important- it helps preserve them. I typically make a double batch to ensure the radishes are fully covered.
- Allow the radishes and brine to cool to room temperature. This step is essential to prevent any condensation in the jars which can affect texture and flavor.
- Once cooled, seal the jars or containers tightly and place them in the refrigerator. I recommend allowing the radishes to pickle for a minimum of one hour before enjoying them, but for maximum flavor, let them sit for at least 24 hours.
- You can also try chopping the radishes into small or medium sized chunks if you want to try a different look and texture variation to them.
- Use a mandolin slicer to get the perfect thin slices of the radishes.
Nutrition
Calories: 16kcalCarbohydrates: 1gProtein: 0.1gFat: 0.01gSaturated Fat: 0.004gPolyunsaturated Fat: 0.01gSodium: 875mgPotassium: 15mgFiber: 0.1gSugar: 1gVitamin A: 19IUVitamin C: 3mgCalcium: 7mgIron: 0.1mg
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