Have you ever pickled something? Cucumbers, beets, garlic… radishes? It’s easier than you think. As a kid, my dad always made pickled carrots. He would buy a jar of pickles and once we ate all of them he would refill the jar (remaining pickling liquid included) with sliced carrots.
Ok, so this recipe isn’t quite as easy as my dad’s method. However, I’m no food safety expert, but I kinda feel like you shouldn’t be using preserving liquid over-and-over again. Granted, my father didn’t grow-up with much, and I know he was raised using creative ways to make things stretch; but I’m just sayin’ – botulism… probably sucks.
For safety sake, lets go with this recipe. Feel free to use any vegetable like. I particularly like pickled radishes because they turn a lovely shade of rose due to the color of the red skins bleeding into the liquid. They also go so well with fried or other fatty food – the vinegar profile really cuts through some of those heavier flavors to create a wonderful balance. They’re also great on salads or even as a snack.
- 1 pound radishes
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons salt
- 2 teaspoon sugar
- ½ teaspoon peppercorns
- 2 garlic cloves
- Wash and cut the radishes in halves, quarters, wedges, or rounds (whatever you want).
- In a small, nonreactive saucepan, bring the water, vinegar, salt, and sugar to a simmer. Turn off the heat and add the peppercorns and garlic.
- Pack the radishes into a clean and sterilized pint jar and pour the hot liquid overtop (see note).
- Cover, let cool to room temperature, and refrigerate. The radishes will be ready to use in 24 hours.
The radishes may be stored for up to one month.
id like to buy the pickled radishes already made. where can i get them? i couldn’t find them at walmart.
Hi Leah. You can find pickled radishes at any Asian market. More than likely, they will be pickled daikon radish which is a perfectly acceptable substitute.
I just got some radishes I needed for a salad. Need to pickle some, they look beautiful!
Yay! Let me know what you think! They add such a wonderful zip and crunch to dishes 🙂
Are you horrified if I admit I have never pickled anything?? At least, not in jars like this. You won’t be surprised to hear I do a lot of “quick” pickles 🙂
These are probably the lovliest pickles I’ve ever seen! Look at the gorgeous pink colour! I can see why you like pickling radish 🙂
Not at all! In fact, I thought this was a ‘quick pickle’ as you can use them the next day. Can you do it even faster!? Ooo… do tell!
I’ve never pickled anything at all, Kathleen, but now I’m wondering why! I had a big plate of fish and chips on Friday night, and a few of these would have gone perfectly!
Oh Helen! The thought of fish and chips with some vinegary radishes is making my mouth water! I’ve been kicking around the idea of doing a fish n’ chips recipe – I’ll have to serve them with these radishes. Thanks for the idea 🙂
Mmmm – love pickles – and I have some radishes!
Ooo – I hope you give them a try! They’re so good!
These might be the prettiest pickles ever! I have a big beautiful bunch of radishes in my crisper drawer right now- I think I know just what to do with them!
Oh I hope you give them a try! They add such a nice acid component dishes and make for a great snack too 🙂
I JUST pickled too!!!! https://instagram.com/p/1gJmFZle4l/?taken-by=hipfoodiemom1 I love the peppercorns here. . is this a Chinese radish or daikon?
Nice! Looks like we’re on the same foodie wavelength! I absolutely love pickled veggies as a side for just about everything! I used red radishes in this recipe, but I recently used up all of my daikon when I made do chua 🙂