Quick Radish Pickles

Be the first to review
READY IN: 2hrs 5mins
Recipe by threeovens

These pickles are bright pink and only take one day to cure!

Ingredients Nutrition

Directions

  1. Trim the tops and tails of the radishes; quarter radishes lengthwise.
  2. In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
  3. Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
  4. Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
  5. Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
  6. Remove from heat and allow to cool until warm to the touch.
  7. Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
  8. Seal tightly and store in the refrigerator for at least one day to mature.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a