Ingredients
- Radishes (1 large bunch, ends trimmed and thinly sliced)
- White Vinegar (1 cup)
- Water (1 cup)
- Granulated Sugar (2 tablespoons)
- Kosher Salt (1 teaspoon)
- Garlic (2 cloves, thinly sliced)
- Black Peppercorns (1/2 teaspoon)
Instructions
- Step 1: Thinly slice the radishes and pack them tightly into a clean pint-sized glass jar. Tuck the sliced garlic and black peppercorns in between the radish slices.
- Step 2: In a small saucepan, combine the water, white vinegar, granulated sugar, and kosher salt. Heat the mixture over medium heat, stirring constantly until the sugar and salt are fully dissolved (do not bring to a rapid boil).
- Step 3: Carefully pour the hot brine mixture over the radishes in the jar, ensuring the liquid completely submerges all the vegetables. Tap the jar gently on the counter to release any trapped air bubbles.
- Step 4: Leave the jar uncovered on the counter to cool completely to room temperature (this usually takes about 30-45 minutes).
- Step 5: Once cooled, seal the jar tightly with a lid and place it in the refrigerator. The pickled radishes are ready to enjoy after chilling for at least one hour, but the flavor is best after 24 hours.
Notes
- For maximum crunch and flavor, keep these radishes sealed in the brine and refrigerated; they will stay fresh and crisp for up to three weeks.
- Skip the heat! If you plan to use these pickles in a hot dish (like tacos or grilled cheese), drain them first, as heating them directly will soften the texture and dull the vibrant pink color.
- Elevate your next sandwich, burger, or shredded beef plate by piling these crunchy, tangy radishes right on top for a necessary acidic burst.
- If your brine level looks low after pouring, gently press down on the radishes with a clean utensil to ensure every slice is fully submerged beneath the liquid for proper preservation and pickling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American