In just 10 minutes, you can make this easy and delicious recipe for Pickled Radishes!
easy, from scratch, gluten free, snack, summer, vegetarian
peeled and cut in half lengthwise
about 9 ounces of radishes without the greens
Place garlic halves into a clean one-pint canning jar. Thinly slice radishes and pack on top of garlic in jar.
Add rice vinegar, water, salt and honey to a 2-cup glass measuring pitcher. Whisk until kosher salt and honey dissolves.
Pour vinegar mixture over radishes in jar, leaving a little room at the top. Cover and refrigerate.
Pickled radishes will be ready to eat in about 24 hours. Keep refrigerated and enjoy for up to one month.
In just 24 hours these pickled radishes will be ready to eat. Enjoy them for up to one month.
Note that the pickling liquid will turn light red and the radish flavor will get stronger with time.
For a spicy kick add ½ to 1 teaspoon crushed black peppercorns, or a fresh chile pepper split lengthwise (don't forget to wear gloves when slicing fresh chile peppers!).
Pinch and Swirl | Pickled Radishes | https://pinchandswirl.com/pickled-radishes/