Pickled Radishes

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My coworkers think I’m turning into a radish.

I slice them daily. Put them on everything. And am now photographing them as if they were a bouquet.

Radishes > peonies, wouldn’t you agree?

Pickled Radishes

Anyway, thanks to a garden plot full of them, I currently have what feels like an endless supply of radishes. And after this recipe, I finally have a more-than-exciting way to enjoy them.

These pickles are awesome. Awesome, awesome, awesome.

Radishes

I could eat these by the fork. Crisp, slightly tangy, and with a hint of spice, this is one flavorful and addicting pickle, worthy of being served all on its own. Although, add it to a cheese plate, or atop a fresh salad, and I would never argue against that. I could also easily see these chopped up and tossed into a spring egg or potato salad. Or on top a slightly fancier version of Avocado Radish Toast. Yum.

Pickled Radishes

Easy-to-make, this is a quick, non-canning version of pickles that comes together within just a handful of minutes. Feel free to play around with the spices, and let me know how you end up using these!

dos

Pickled Radishes

Ingredients

  • -1 bunch radishes, sliced
  • -4 cloves garlic, sliced
  • -¾ cup white wine vinegar or apple cider vinegar
  • -¾ cup water
  • -2 Tbsp. maple syrup
  • -2 tsp. salt
  • -1 tsp. red pepper flakes
  • -½ teaspoon whole mustard seeds
  • In a small saucepan, combine the vinegar, water, maple syrup, salt and mustard seeds. Bring to a boil, stirring to dissolve the salt.
  • Remove from heat, and add radishes and garlic to the pan. Give it a good stir, and then place in a ball jar. Let the mixture cool to room temperature. Cover and refrigerate for 24 hours.
  • Eat within the next few weeks.
http://foodfitnessfreshair.com/2015/06/05/pickled-radishes/

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9 Comments

  • Reply
    Amy
    June 20, 2015 at 9:31 am

    Great recipe for all the radishes coming in farm shares right now! I made these and added them to a smorrebrod for midsommar: https://instagram.com/p/4IFAqGmZ1A/?taken-by=socialology

    Thanks for posting!

    • Reply
      Grace @FoodFitnessFreshAir
      June 22, 2015 at 5:00 pm

      Exactly! Sometimes it’s hard to know what to do with all those CSA radishes, and this is perfect.

  • Reply
    Caity
    July 25, 2015 at 12:30 pm

    Do you have any recommendations on how to pickle radishes for canning? I have so many that I need to can them or else I won’t be able to eat them all up!

    • Reply
      Grace @FoodFitnessFreshAir
      July 26, 2015 at 8:24 pm

      Hi Caity,

      Good question – I’ve actually never canned radishes. I presume it would work fine, but they would likely loose their radishy-crispness. Probably not the ideal veggie for canning, but if you have a ton of them, it couldn’t hurt experimenting! Would love to hear how it turns out if you end up canning some!

  • Reply
    Judy Liberty
    July 31, 2015 at 2:16 pm

    Love your recipes. So healthy

  • Reply
    Judy Liberty
    July 31, 2015 at 2:17 pm

    Great healthy recipes.

  • Reply
    Judy Liberty
    July 31, 2015 at 2:20 pm

    Reading this recipe gave me an idea. How about making horse radis out of all those extra radishes? Just follow the regular horseradish recipe. Just a thought. I can’t see why it wouldn’t work.

  • Reply
    Florencia
    September 1, 2015 at 10:47 am

    Hi, i made your recipe, but as i wanted to try it out first, i didnt use a lot of radishes. It turned out great, so i wondered whether i could use again the liquid for a new batch . Because i have a lot of liquid, and only a few radishes. Sorry if i wrote something wrong! I am from Argentina.

    • Reply
      Grace @FoodFitnessFreshAir
      September 9, 2015 at 8:26 pm

      Hi Florencia,

      Absolutely! The liquid will keep for a couple of weeks.

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