Perfect Pickled Pink Radishes
These radishes are as pretty as a picture, aren’t they?
This quick pickled radish recipe is super easy to make & ready to eat immediately.
These sweet, acidic, fiery little things have a wonderful texture and lovely pepperiness once they’ve pickled for a few days and will last happily for 6 months in the fridge.
Crunchy, tangy, and slightly sweet, the radishes are delicious on salads, avo on toast (anything on toast really) noodles, burgers, and more.
Such a clever way to use organic radishes which seems to be always in season 🙂
Makes about 2 or 3 jars
Sterilising Jars
You could either wash your jars thoroughly and add to a preheated oven (100c) for 30 minutes until dry or you can wash the jars properly in soapy water, rinse well and add to big bowl filled with boiling water. In both methods dry the jars well without touching the jars.
Serving Suggestions
These pickled radishes are amazing on tacos, burgers, salads and more.
- Mexican Quinoa Salad with PeppersÂ
- Beetroot & Chickpea Fritters with Coriander DressingÂ
- Roasted Radishes with Smoked SaltÂ
Perfect Pickled Pink Radishes
Equipment
- a mandolin to thinly slice the radishes would be handy
Ingredients
- 850 g organic radishes
- 500 ml apple cider vinegar
- 150 g granulated sugar
- 1 lime zest and juice
- 1/2 slices raw beetroot
- 2 bay leaves
- 1/2 teaspoon ground allspice
- 2 teaspoons peppercorns
- 1 teaspoon sea salt
Instructions
- Slice the radishes as thin as possible, a mandolin works really well - set aside
- To make the pickling liquid, add the vinegar, sugar and lime juices to a medium saucepan, bring to very gentle simmer, stirring, until the sugar has dissolved.
- Add the rest of the ingredients to the pickling liquid and let it cool for 10 minutes. Don't pour hot liquid over the radishes, they will cook and lose their crunch and freshness.
- Fill the jars with the sliced radishes and fill with the pickling liquid, adding one bay leave to each jar. Seal for later (see how to sterilise jars) or enjoy immediately.
