Quick Pickled Radishes
Time to admit a hard truth: My refrigerator has been filled with garden grown radishes and I don't really like the taste of them fresh. Friends bringing bundles over as gifts; Our neighbor gave us her CSA share this week (thanks, Beth!) and sure enough, 15 pink beauties in there. I even planted a few myself thinking this was the year I'd learn to like them. Turns out, I might be right!
Yesterday I threw together a batch of quick pickled radishes and tested them this morning. They're so good and don't taste like radishes at all! The bitter tang is gone and replaced with a sweet and salty kick. Here's my recipe.
Makes one 12 ounce jar
- 3 bundles of red radishes
- 1/2 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 1 teaspoon ground coriander
- 1 teaspoon tellicherry peppercorns
- 1/2 teaspoon whole fennel seeds
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic
- 1 tablespoon fresh dill
- Rinse the radishes and remove the greens. Slice the radishes as thin as possible using a sharp knife or mandoline.
- Set the sliced radishes aside and in a medium blown prep the brine by combining the vinegar, sugar, salt and spices.
- Peel and slice the garlic and roughly chop or rip the dill. Add both to the brine and mix. Add the radishes to the brine bowl and mix to combine.
- Pour all contents into a clean jar and pack the radishes down, making sure that the brine covers the vegetables fully.
- Cover and refrigerate. Pickles should last for a week. Enjoy!