Mediterranean Diet Pickled Radish
Elevate your side dish game with this Mediterranean Diet Pickled Radish recipe, a vibrant and tangy addition that’s as beautiful as it is delicious. Featuring fresh radishes infused with the nuanced flavors of white wine vinegar, honey, garlic, fennel seeds, and whole black peppercorns, this quick-pickling method takes just 15 minutes of prep and delivers a crisp, zesty treat perfect for salads, grain bowls, or cheese platters. Enhanced by aromatic fresh dill and a bay leaf, each jar is a celebration of Mediterranean simplicity and wholesome eating. Easy to make and ready in just 24 hours, this pickled radish recipe is an ideal way to bring bright, bold flavors to your meals, all while staying true to Mediterranean diet principles.
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Recipe Information
Ingredients
- 250 grams fresh radishes
- 240 milliliters white wine vinegar
- 120 milliliters water
- 1 tablespoon honey
- 1.5 teaspoons sea salt
- 1 teaspoon whole black peppercorns
- 1 leaf dried bay leaf
- 2 cloves fresh garlic cloves
- 0.5 teaspoon fennel seeds
- 4 sprigs fresh dill
Instructions
Wash and trim the radishes, cutting them into thin, even slices using a sharp knife or mandoline slicer.
Peel the garlic cloves and slightly crush them with the side of a knife.
In a small saucepan, combine the white wine vinegar, water, honey, and sea salt. Bring to a gentle simmer over medium heat, stirring until the honey and salt are dissolved. Remove from heat and set aside to cool slightly.
In a clean, sterile glass jar, layer the radish slices, adding the whole black peppercorns, dried bay leaf, crushed garlic cloves, fennel seeds, and sprigs of fresh dill in between the layers.
Pour the warm vinegar mixture over the radishes in the jar, making sure all the radishes are completely submerged. If necessary, gently press the radishes down with a spoon to eliminate air pockets.
Seal the jar tightly with a lid and let it sit at room temperature for about 30 minutes to cool completely.
Once cooled, transfer the jar to the refrigerator. Allow the radishes to pickle for at least 24 hours before consuming to develop the best flavor.
Store in the refrigerator and consume within 2 weeks for optimal freshness and taste.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 22.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
