Ingredients
Scale
- 1 lb. radishes
- 1 cup water
- ½ cup cider vinegar
- 1/4 cup sugar
- ¼ cup packed light brown sugar
- 1 tbsp. mustard seed
- 1 tsp. kosher salt
- 1 tsp. whole peppercorns
- 1 bay leaf
Instructions
- Slice the radishes into very thin rounds using a mandolin or vegetable peeler.
- Place the sliced radishes into a 1-quart jar and set aside.
- In a large saucepan, mix together the water, cider vinegar, sugar, brown sugar, mustard seed, kosher salt, peppercorns, and bay leaf. Bring the mixture to a boil while stirring until the sugars dissolve.
- Pour or ladle the hot liquid over the radishes, ensuring they are fully submerged.
- Cover the jar and let it refrigerate overnight before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Try using different types of vinegar for unique flavor variations.
These pickled radishes can last in the refrigerator for up to 2 weeks.
Perfect as a topping for tacos, salads, or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 22g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg