Ingredients
- 1 bunch fresh radishes (about 2 cups), thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon black peppercorns
Instructions
- Wash the radishes thoroughly and trim the tops and roots.
- Slice the radishes very thin using a sharp knife or mandoline.
- Place the sliced radishes in a clean glass jar or airtight container.
- Add the sliced garlic, black peppercorns, and red pepper flakes to the jar.
- In a small saucepan combine the water, white vinegar, sugar, and salt.
- Heat over medium heat while stirring until the sugar and salt fully dissolve.
- Carefully pour the hot brine over the radishes, ensuring they are fully submerged.
- Allow the jar to cool to room temperature.
- Seal the jar with a lid and place it in the refrigerator.
- Let the pickles marinate for at least 1 hour before serving or up to 24 hours for stronger flavor.
Notes
- Use very thin radish slices so they absorb the brine quickly.
- Apple cider vinegar can replace white vinegar for a slightly fruitier taste.
- Add fresh dill for a classic pickle flavor.
- Include sliced chili peppers for extra heat.
- Store the pickles in the refrigerator and use within one week.
- Always use a clean utensil when removing pickles from the jar.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/3 cup
- Calories: 25 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
