Quick Radish Pickles
 

Quick Radish Pickles

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These easy and quick radish pickles have an amazing flavor and crunch! We love them on tacos, salads and just to snack on.

SERVING SIZE

a crowd

INGREDIENTS

2 bunches radishes (we used red), ends trimmed and discarded (or composted)

1/2 cup red wine vinegar

1/4 cup sugar

1/4 cup water

2 teaspoons salt

1 teaspoon whole-grain mustard (we used Pantry House, available when you customize your box)

1/2 teaspoon coriander seed

1/4 teaspoon whole black peppercorns

 

INSTRUCTIONS

Rinse the radishes. Using a kitchen mandoline or a sharp knife, thinly slice the radishes. Discard the ends. Place the radishes in your pickling container of choice (we used a Weck jar) and refrigerate while you prepare the other ingredients.

In a small saucepan, combine the red wine vinegar, sugar, salt, mustard, coriander seed and peppercorns. Bring to a simmer over medium-high heat, stirring until sugar dissolves. Remove from heat and let cool.

Remove the radishes from the fridge and pour the brine over the top. Refrigerate for 20 minutes before digging in.

Enjoy immediately, or for up to 2 weeks (the radishes will soak up the pickling flavor the longer they sit).

  PRINT VERSION

vegetable plate

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