Pickled radishes
Pickled radishes are a cinch to make and they can jazz up any sandwich, tacos or a burger.
Servings: 1 pint
Calories: 73kcal
Equipment
Ingredients
- 2 cups water
- 1 cup apple cider vinegar
- 3/4 cup sugar
- 1 tbsp. peppercorns white, black, pink or a combination
- 5 - 6 allspice berries
- 3 bay leaves
- 1 tbsp. Diamond Crystal kosher salt or 2 1/4 tsp. Morton kosher salt
- 10 - 15 radishes about 1 1/2 cups, thinly sliced
Instructions
- In a medium saucepan, combine water and apple cider vinegar over medium-high heat.
- Add sugar, peppercorns, allspice berries, bay leaves and salt.
- Bring to a simmer, then reduce heat to medium low.
- Add sliced radishes and cook for 1 - 2 minutes.
- Remove from heat, allow to cool slightly before packing into glass jars.
Video
Notes
Pickled radishes, properly stored, will keep up to 2 - 3 months in the refrigerator.
Nutrition
Serving: 1ounce | Calories: 73kcal | Carbohydrates: 17g | Protein: 1g | Sodium: 502mg | Fiber: 3g | Sugar: 13g