Description
Hey flavor friend! Olivia here—ready to rescue boring meals with these zippy Quick Pickled Radishes. Think crisp, tangy, slightly spicy little gems that brighten tacos, toast, salads, or your midnight snack fork raids. No canning, no fuss—just 15 minutes of your day for weeks of pink crunch power. Let’s pickle!
Ingredients
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6 cups radishes, sliced ⅛-inch thick
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2 cups red onion, thinly sliced
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½ jalapeño, sliced (optional, seeds for heat)
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2½ cups rice wine vinegar (or apple cider vinegar)
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2 cups water
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½ cup sugar (or honey)
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2 tsp sea salt
Instructions
1️⃣ Pack: Layer radishes, onion & jalapeño tightly in a clean jar.
2️⃣ Warm Brine: In a saucepan, heat vinegar, water, sugar & salt. Stir until dissolved—don’t boil!
3️⃣ Pour: Cover veggies with warm brine. Tap jar to release air bubbles.
4️⃣ Cool: Let sit uncovered 1 hour, then seal & refrigerate.
5️⃣ Enjoy: Best after 24 hrs. Stays crunchy & zippy for up to 4 weeks!
Notes
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Slice radishes evenly for perfect crunch.
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Want extra flavor? Add garlic, peppercorns, or dill!
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Use brine leftovers to pickle cucumbers or carrots.
- Prep Time: 15 mins
Nutrition
- Calories: 15 per ¼ cup
- Fat: 0g
- Carbohydrates: 3g