Pickled radishes are fast and delicious. They are great served up as a side dish. I love them as a snack or finger food.
As with most vegetables, they are great when pickled directly from the garden when the radishes are in season. They can be pickled any time of the year, however. You can use just about any size and type of radish. I like the smaller ones.
The brine also works nicely with large Korean radishes (daikon, mooli, or white radishes), as well. The procedure for slicing the radishes is entirely up to you and depends on the size of the radish. In this recipe, I quarter them. You can slice them into fairly then cross sections, however.
Personally, I’m really fond of this brine, but you can adjust the ingredients according to your taste. The brine is a little on the sour side, so if you want it a little sweeter, simply add a little more sugar.
- 20 – 25 medium size red radishes
- 8 – garlic cloves
- 1/2 an onion, cut into 4 wedges
- 1 tsp of sugar
- 1 tsp of salt
- 1 tsp of black pepper corns
- 1 cup of white vinegar
- 1 cup of apple cider vinegar
- 1 cup of water
- 2 pint size size mason jars
- Pour the apple vinegar, white vinegar, and water into a pot. Add in the sugar, salt, and pepper corns. Bring the mixture to a boil. Turn off the heat and allow it to cool to room temperature.
- While the mixture is cooling, peel the garlic cloves and cut the onion into wedges. Prepare the radishes by trimming each end and cutting them into quarters.
- Fill the jars half full with the radishes. Place 2 garlic cloves and 2 onion wedges in. Place the remaining radishes in. Top the jars with the other 2 onion wedges and garlic cloves.
- Pour the brine into the jars so it just about comes to the top. Seal the jars and place them in the fridge. Allow them to sit for 4 or 5 days. They will be good for up to a month in the fridge.