Ingredients
Radishes
- 4 bunches red radishes (tops removed)
Brine
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons cane sugar
- 1 tablespoon sea salt
- ½ teaspoon mixed peppercorns
- ½ teaspoon mustard seeds
Instructions
- Prepare Radishes: Thinly slice the radishes, or halve them based on your preference. Divide the radishes evenly among four 11.5-ounce jars or containers suitable for pickling.
- Make Brine: In a medium saucepan over medium heat, combine the white vinegar, water, cane sugar, and sea salt. Stir continuously until the sugar and salt dissolve completely, which takes about 1 minute.
- Combine Radishes and Brine: Pour the hot brine over the radishes in the jars. Evenly distribute the mixed peppercorns and mustard seeds into each jar.
- Cool and Chill: Allow the jars to cool at room temperature before sealing them. Refrigerate the pickled radishes until ready to use. Sliced radishes will be ready to eat after about 1 hour, while halves taste best after pickling overnight.
Notes
- Adjust the thickness of the radish slices to your taste; thinner slices pickle faster.
- Use sterilized jars for longer preservation and food safety.
- Pickled radishes can be stored in the refrigerator for up to 2 weeks.
- For extra flavor, consider adding herbs like dill or coriander seeds.
- Reduce sugar or salt according to dietary needs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
