Quick Pickled Spring Radishes

Print Friendly and PDF

8-10 medium/large red radishes
1 large sprig fresh dill, torn into smaller sprigs
2 teaspoons whole black peppercorns
For the brine:
¾ cup white vinegar
¾ cup water
1 ½ Tablespoons sugar
2 ¼ teaspoons Kosher salt

Prep the radishes:
        Trim off the root end and tops of each radish. Scrub well to remove any dirt. Using a mandolin or a sharp knife, slice the radishes as thinly as possible. Fill up a half pint jar half way with the radishes. Add half of the sprigs of dill and 1 teaspoon of the peppercorns to the jar. Repeat with the rest of the radishes, dill and peppercorns.

Make the brine:
        In a small saucepan, add all of the brine ingredients. Heat to boiling and stir until the salt and sugar are dissolved. Remove from the heat and cool to lukewarm. Pour the brine over the radishes almost to the top, making sure to cover. Discard any extra brine you have left. Gently tap the jar to get rid of any bubbles. Seal tightly with a lid. Place in the fridge. Chill for at least 4 hours before using. They are best used within a week. (At the end of the week their color will fade, but still be delicious.)

Makes about 4-8 servings.      YUM!

LESSONS Learned:
1. The thinner you can slice the radishes the better, as they will take less time to pickle. If you have a mandolin, this is a great time to use it. Or slice them as thinly as you can with a good sharp knife.
2. Find the freshest radishes you can, preferably with the green tops still attached. The plain red ones look the prettiest pickled.
3. Since these are at their most delicious eaten within a week, it’s best to make small batches.
4. Try apple cider, red wine or brown rice vinegar for variety. Balsamic is too strong though.
5. Try different spices and herbs too--- garlic, cilantro, red pepper flakes, cumin or mustard seeds, and on and on.