pickled radishes in a jar. pickled radishes in a jar. Israeli Kitchen Quick pickled radishes are a great way to experiment without the risk or intimidation of home canning. (Photo: Jerry James Stone)

Quick pickled radishes

Homemade pickled radishes ready to eat in just a day.

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  • Yield: 1 pint
  • Prep time: 15 minutes
  • Cook time: 5 minutes

If you're a fan of anything pickled, quick pickles are a great way to experiment without the risk or intimidation of home canning. This dill radish recipe is super easy to make and great way to add more radishes to your diet. Another benefit of quick pickles is that they maintain more of the produce's original freshness from not being over-boiled.

And while I have yet to find a meal that these pickled radishes don't enhance, I enjoy them best on a veggie-stuffed sandwich.

Ingredients

  • 1 pound radishes
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 2 dried chiles de arbol
  • 2 cloves garlic, peeled and trimmed
  • 6 sprigs fresh dill
  • 1 1/2 cup apple cider vinegar
  • 2 tablespoons sugar

Directions

Trim the radishes, removing all greens, and then slice them, preferably using a food processor or mandoline slicer. And don't toss those radish tops! You can easily saute them with a little garlic and olive oil. They are edible! They also work great chopped up in a salad.

Pack the sliced radishes into a pint-sized mason jar along with the fresh dill.

Add the vinegar, bay leaf, peppercorns, chiles, garlic and sugar to a small sauce pot and bring to a low simmer. Simmer for 5 minutes.

Transfer the pickling liquid to the mason jar, including all of the spices. It's not required but adding a slice of fresh lemon to the jar is a nice addition to this recipe, if you have some on hand.

If there is any room at the top, fill with water, making sure all of the radishes are covered.

Let the jar cool then place in the fridge and wait 24 hours before enjoying.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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