If you love radishes like we do, you simply have to try our favorite 3 ingredient Pickled Radish Recipe. It’s so easy, so quick, and oh, so delicious.
Spring is here which means it is garden time! We always open our garden with radish and lettuce planting. We just love any and all radishes and eat them in so many different ways. They grow quick, with most taking just 28 days from seed to harvest.
Whether eating them raw with a little butter and salt to adding the greens to a stir fry, you can find a radish in just about every dish in my kitchen all garden season long.
But my absolute favorite way to eat radishes, besides raw, is this Pickled Radish Recipe. With only 3 ingredients and oh, so easy and delicious, it will soon become your favorite way to enjoy radishes, too!
In case you need some ideas on how to serve these pickled radishes, here are a few suggestions:
- 1 -2 pounds radishes
- 1 cup white vinegar
- 1 cup sugar
- A jar to store the finished product in
- A fork to enjoy them
- Combine the vinegar and sugar well, mixing with a fork.
- If you prefer, you can first add 3 tablespoons of hot water to the sugar to have it begin to dissolve then add the vinegar.
- Be sure to prepare this in the bowl you will be curing your radishes in to have fewer bowls to clean.
- Wash radishes well and save the tops for a stir fry later or chop up and feed to the chickens like I do.
- Slice the radishes into thin slices, just thick enough to grab onto a fork.
- Place radishes as you slice them into the sugar and vinegar mixture.
- Place a plate on the finished sliced radishes to weigh the radishes down in the liquid.
- Put the bowl of the pickled radishes in the refrigerator for 2-24 hours.
- Transfer the pickled radishes to a jar for storage.
Prepare Liquid Mixture
You will need:
1 medium sized bowl
A plate that will fit in the bowl to rest on top of the radishes.
How do you prefer to enjoy your radishes?
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.