Sweet & Sour Pickled Radishes
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.
Servings: 6 -10
Ingredients
- 1/2 cup red or white wine vinegar
- 2 tablespoons sugar
- 1/4 cup water
- 2 teaspoons kosher salt
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon whole black peppercorns
- 1 bay leaf
- 1 bunch radishes about 10 to 13 radishes
Instructions
- 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.
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