Quick Pickled Radish

These quick pickled radishes are a great way to celebrate the crisp texture and peppery flavor of fresh radishes. The brine is simple and flexible. If you like a sweeter pickle, add 1 TBSP sugar. Add any seasonings that you like. Have fun and experiment. Comment to let us know you’re favorite combinations!

About 10 radishes, washed and trimmed.

1 cups white vinegar

1 cups water

1 TBSP kosher or pickling salt

1/2 TBSP whole peppercorns

Slice the radishes 1/8’ thick and place into clean pint jars.

Simmer together the remaining ingredients (along with any additional seasonings) until salt is dissolved.

Pour hot brine over radishes leaving 1/2” inch at the top of the jar. Close jars and allow to cool to room temperature on countertop before placing in the refrigerator.

Should keep for at least 3 weeks.