Quick Pickled Radishes Recipe
Quick Pickled Radishes offer a tangy, crunchy, and vibrant addition to any meal. This easy-to-make recipe uses a simple brine of vinegar, water, sugar, salt, and cumin seeds to pickle thinly sliced radishes, shallots, and fresh cilantro. Ready in just 20 minutes with minimal effort, these pickles add fresh flavor and a delightful zing to sandwiches, salads, tacos, or as a snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 servings (approximately 8 radish slices per serving)
- Category: Condiment
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 lb radish, thinly sliced
- 1 medium shallot, thinly sliced
- ¼ cup chopped fresh cilantro
Brine
- 1 cup distilled white vinegar (5%)
- 1 cup water
- 2 tsp granulated sugar
- 4 tsp kosher salt
- ½ tsp cumin seeds
Instructions
- Prepare the jars. Divide the thinly sliced radishes, shallots, and chopped fresh cilantro evenly between two pint-sized jars, layering them gently.
- Make the brine. In a medium saucepan, combine the distilled white vinegar, water, granulated sugar, kosher salt, and cumin seeds. Place the pan over medium heat, stirring occasionally, and bring the mixture to a boil. Once the sugar and salt have fully dissolved, remove the saucepan from the heat.
- Add to the jars. Carefully pour the hot brine over the radish mixture in each jar, ensuring the vegetables are fully submerged in the liquid. Seal each jar with its lid and refrigerate for at least one hour before serving to allow the flavors to develop.
Notes
- For best flavor, let the pickled radishes rest in the refrigerator overnight.
- Store pickled radishes in the refrigerator and consume within 2 weeks.
- Use thin slices for a crisp texture and quicker pickling.
- You can substitute apple cider vinegar if desired, but distilled white vinegar maintains a brighter color.
Find it online: https://marthatasty.com/quick-pickled-radishes-recipe/
