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The Best Pickled Radish Recipe
Our favorite way to have radishes is pickled. We do a simple, quick pickle and even those who say “No thank you, I do not eat radishes” love them! You can find them on avocado toast in the morning, added to a breakfast burrito, tossed in a lunch time salad or on a sandwich, or on a burger.
Often, they are on the table as a side and more often you can find someone with a fork in hand eating them straight out of the jar.
Needless-to-say, they are delicious!
This recipe only has 3 ingredients and is super quick. What we love about it is that you can use the liquid over and over for about a week or two and add more radishes as needed.
Ingredients
- 1 -2 pounds radishes
- 1 cup white vinegar
- 1 cup sugar
- A jar to store the finished product in
- A fork to enjoy them
Instructions
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Prepare Liquid Mixture
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Combine the vinegar and sugar well, mixing with a fork.
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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.
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Be sure to prepare this in the bowl you will be curing your radishes in to have fewer bowls to clean.
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Prepare Radishes
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Wash radishes well and save the tops for a stir fry later or chop up and feed to the chickens like I do.
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Slice the radishes into thin slices, just thick enough to grab onto a fork.
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Place radishes as you slice them into the sugar and vinegar mixture.
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Place a plate on the finished sliced radishes to weigh the radishes down in the liquid.
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Put the bowl in the refrigerator for 2-24 hours.
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Transfer to a jar for storage.
Recipe Notes
You will need:
1 medium sized bowl
A plate that will fit in the bowl to rest on top of the radishes.