Spicy Quick Pickled Radishes

Name: Spicy Quick Pickled Radishes
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 1 bunch radishes; 3/4 cup white wine vinegar or apple cider vinegar; 3/4 cup water; 3 tablespoons honey or maple syrup; 2 teaspoons salt; 1 teaspoon red pepper flakes (this yields very spicy pickles, so use 1/2 teaspoon for medium spicy pickles or none at all); 1/2 teaspoon whole mustard seeds (optional); Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

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Prep Time: 10 minutes

Cook Time: 2 minutes

Total: 12 minutes

Servings: 1

Author : Cookie and Kate

pickled radishes

Ingredients

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1 bunch radishes3/4 cup white wine vinegar or apple cider vinegar3/4 cup water3 tablespoons honey or maple syrup2 teaspoons salt1 teaspoon red pepper flakes (this yields very spicy pickles, so use 1/2 teaspoon for medium spicy pickles or none at all)1/2 teaspoon whole mustard seeds (optional)Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

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Instructions

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Step 1

To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

Step 2

To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

Step 3

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.