These pickled radishes are my go-to if I’m making tacos, quesadillas, or really any kind of sandwich. They are so quick and easy and are just the perfect thing to perk up anything slow-roasted or long-simmered. Best of all, they’re ready in under an hour and last for weeks.
We aren’t ardent picklers, but we do have two favorites: quick-pickled red onions, and these tangy babies. You can also add herbs (I like thyme, bay leaf and tarragon best), chili flakes or whole dried chilies for spice. I had a big tin of pink peppercorns that I picked up from Sahadi’s last time I was there so I added them as well.
- ½ cup red or white wine vinegar
- 2 tablespoons granulated sugar
- ¼ cup water
- 2 teaspoons kosher salt
- ½ teaspoon mustard seeds
- ¼ teaspoon coriander seeds
- ¼ teaspoon whole black peppercorns
- 1 bay leaf
- 1 bunch radishes (about 10 to 13 radishes)
- Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer, stirring occasionally until the sugar dissolves. Remove from the heat and let it cool for a few minutes while you prep the radishes.
- Trim the leafy tops off and wash the radishes. Thinly slice and place in a pint jar.
- When the brine has cooled a bit, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. The pickles will be ready in about an hour, but are best after a few hours. Store them in the refrigerator and they will keep for about a week.