Pickled Radishes

Name: Pickled Radishes
Prep time: 15 min
Total time: 3 min
Ingredients: 10 small radishes (about 1/2 lb.); 1 small shallot, thinly sliced; 2 springs dill (optional); 3/4 c. rice wine vinegar; 1 1/2 tsp. sugar; 1 tsp. kosher salt; 1/2 tsp. whole black peppercorns; 1/2 tsp. mustard seeds; 1/4 tsp. crushed red pepper

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Prep Time: 15 minutes

Total: 3 hours, 15 minutes

Servings: 2

Author : Leah Perez

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Ingredients

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Instructions

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Step 1

Use a mandoline or sharp knife to thinly slice the radishes into about ⅛-inch-thick circles. Place the radishes, shallots, and dill, if using, in a 16-ounce glass jar with a tight-fitting lid.

Step 2

In a small saucepan, combine the rice vinegar, sugar, salt, peppercorns, mustard seeds, crushed red pepper, and ¼ cup water. Bring the mixture to a boil over medium heat.

Step 3

Carefully pour the vinegar mixture over the radishes. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 2 hours and up to 2 weeks.