Radish Quick Pickle
Quick pickle anything are our summer go tos
Pickled radishes add bright, tangy flavor and a satisfying crunch to any dish to rice bowls, salads, and breakfast hashes.
Make It Your Own
If you’re feeling adventurous, pickling is a great opportunity to play around with flavors.
You can add peppercorns, mustard seeds, fresh herbs, or even a different kind of vinegar.
Pickling is fun. Change things up and find your perfect combo!
I used garlic scapes but you can also use garlic cloves as well.
- 2 cups halved and sliced radishes
- 2 garlic cloves, smashed
- 1/2 cup vinegar
- 1/2 cup water
- 2 tablespoons sugar or honey
- Clean a pint size mason with warm soapy water and set aside to dry or hand dry.
- Pack all of the sliced radishes and garlic cloves into the mason jar, leaving at least 1/2 inch of head space.
- Add the vinegar and water to a small saucepan. Heat over medium to medium-high heat until it’s just about to boil (but not quite boiling). How do you know when it’s just about to boil? You should be able to hear the water audibly “roaring” and there will be bubbles forming in the bottom of the pot. They may try to make their way to the surface, but they don’t pop on the surface. If they’re popping on the surface and splashing, the water is boiling—just reduce heat to bring it back to just-before-boiling.
- Remove from heat and add the sugar or honey, if using. Stir until the sweetener completely dissolves. Let the pickling liquid cool for up to 10 minutes.
- Pour the pickling liquid over the sliced radishes and garlic, making sure they’re all immersed in liquid. Cap off the jar and let cool a bit before putting it in the fridge.
- The radishes should be pickled and ready to use after a couple days, and will last for months when kept refrigerated!