I grew a bumper crop of gorgeous globe Radishes this year and even though we love to eat them raw, there is a limit to how many Radishes one can consume! So, I decided to try my hand at making some easy, quick pickled Radishes and did they ever turn out delish! A tad sweet, a bit tangy with just a hint of heat. At first the pickled Radishes remained bright red on the outside with bright white centers but after 24 hours the insides turned the prettiest rosy pink! Even after two weeks in the fridge, they remain, crisp and crunchy. We have enjoyed eating just as a side of pickle along with dinner. on a burger and in a green salad. These pickled Radishes add a unique and well appreciated bit of pizzazz to your meals. Just a few simple ingredients and they are done in fifteen minutes. You can enjoy them right away but I found the flavor improved after 24 hours.
Here’s what we’ll need.
Yes, that is a garlic clove but at the last minute I decided not to use it and I don’t regret leaving it out 🙂
Easy Pickled Radishes
Ingredients
- 1 bunch Radish
- 3/4 cup white wine vinegar
- 3/4 cup water
- 7 Tbsp white sugar
- 2 tsp salt
- 1/4-1/2 tsp red pepper flakes optional
- 1/2 tsp mustard seed
- 1/2 tsp celery seed
Instructions
- Wash the radishes thoroughly, then slice off both the tops and the stem end and discard.
- Using a sharp knife thinly slice the radishes. Put the sliced radishes in a clean glass jar with a lid.
- Make the brine: In a small saucepan combine the vinegar, water, sugar, red pepper flakes, mustard seeds and celery seed. Bring the brine to a boil over high heat, then lower heat to a simmer and cook for two minutes. Let cool for five minutes.
- Pour the brine over the radishes in the jar, let cool to room temperature then cover the jar and store in the refrigerator. The pickles will keep for at least three weeks if they should last that long!
- Aren't they just beautiful?
- Thanks for stopping by today friends. I hope that as we journey towards summer we are all blessed with an abundance of delicious fresh vegetables either home grown or from your favorite farmers market. Journey on! Hugs and much love from me, Karen, TJG Please visit my website for this and other delicious recipes: www.thejourneygirl.com Check out my new You Tube Channel for some fun cooking videos: The Journey Girl Cooks.
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