Description
A flavorful and crunchy pickled radish recipe that adds a zesty touch to any dish.
Ingredients
Scale
- 1 bunch radishes, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 garlic cloves, crushed
- 1–2 tablespoons sugar
- 1 tablespoon salt
- Optional spices: mustard seeds, black peppercorns, red pepper flakes
Instructions
- Slice the radishes thinly, ideally about 1/8 inch thick.
- Prepare the brine by combining vinegar, water, sugar, salt, and crushed garlic in a saucepan over medium heat.
- Pour the hot brine over the sliced radishes in a clean jar, ensuring they are fully submerged.
- Cool at room temperature for about 30 minutes, then refrigerate.
- Let the pickled radishes sit for a day or two before serving for best flavor.
Notes
These pickled radishes will last up to two weeks in the fridge. Adjust sugar and spices to taste for custom flavors.
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg