Quick Pickled Radish

Course: Appetizer, Preserves, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 5

Resting Time: 1

Total Time: 1 15

Servings: servings

Calories: 44kcal

Author: Lord Byron's Kitchen

If you've never tried a Quick Pickled Radish, you've been missing out! They are sweet and sour and such a great addition to salads, sandwiches, charcuterie boards, or just snacking right out of the fridge. There is no canning equipment or knowledge required for quick pickling either!

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Ingredients

30 radishes, washed, trimmed, and cut into 1/8th inch slices
2 bay leaves
1 teaspoon ground black pepper
2 teaspoons pickling salt
1/2 cup water
1 cup sugar
1 cup white vinegar

Instructions

Wash a mason jar in hot soapy water and rinse it well.
Cut the radishes into 1/8th-inch circles and stuff them into the clean jar, adding two bay leaves once the jar is about halfway full of radishes. Really stuff them in tightly and you can pack them right up to the rim.
Set that aside and measure the vinegar, sugar, pickling salt, ground black pepper, and water into a saucepan.
Over medium heat, bring the liquid to a boil.
Carefully pour the hot liquid into the jar with the radishes until the radishes are submerged.
Allow the jar of radishes to rest at room temperature for one hour.
Next, place a lid on the jar and refrigerate.
Even though the radishes can be eaten once cooled, it’s best to let them sit in the fridge for at least three days. Doing so, allows the brine to really permeate the radishes, resulting in a better flavour. Radishes will keep refrigerated for four months.

Notes

One serving is equal to 1/4 cup.

Nutrition