Pickled Radishes
Add a tangy crunch to your meals with these vibrant and easy-to-make pickled radishes! This quick-pickling recipe transforms crisp radishes into a zesty condiment bursting with flavor, thanks to a perfectly balanced brine of white vinegar, sugar, and salt infused with garlic, black peppercorns, and optional red chili flakes for a hint of heat. Ready in just 15 minutes of prep and cook time, these pickled radishes are ideal for topping tacos, salads, sandwiches, or charcuterie boards. With their stunning pink hues and addictive tang, they’re as visually appealing as they are delicious. Plus, they stay fresh for up to two weeks in the fridge, making them a convenient and flavorful addition to your culinary arsenal.
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Recipe Information
Ingredients
- 450 grams Radishes
- 240 ml White vinegar
- 240 ml Water
- 50 grams Granulated sugar
- 10 grams Salt
- 2 units Garlic cloves
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red chili flakes (optional)
Instructions
Begin by washing the radishes thoroughly under cold running water. Trim off the tops and roots, then slice the radishes thinly using a sharp knife or mandoline for even slices.
Peel the garlic cloves and gently crush them with the flat side of a knife to release their flavor.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have fully dissolved. This should take about 3-5 minutes.
Remove the saucepan from heat and let the brine cool slightly for 2-3 minutes.
Place the sliced radishes into a clean, heat-safe jar or container. Add the crushed garlic cloves, black peppercorns, and red chili flakes (if using) on top of the radishes.
Carefully pour the warm brine over the radishes, ensuring they are fully submerged. Gently press the radishes down if needed to keep them below the liquid level.
Let the jar cool to room temperature, then seal it with a lid and refrigerate. Allow the radishes to pickle for at least 1 hour before serving, though the flavor will improve if left overnight.
Store pickled radishes in the refrigerator for up to 2 weeks. Enjoy as a tangy and crunchy addition to your favorite dishes!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8343 mg | 363% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 79.0 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1086 mg | 23% | |
*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.
