Quick Pickled Radishes (and Carrots)
Pickled radishes are crunchy and tangy with a little bit of bite. They are perfect for topping salads, tacos, and burgers, and are a great way to extend the life of summer produce.
Servings: 16
Calories: 17kcal
Equipment
- measuring spoons
- measuring cups
- a wide mouth mason jar
Ingredients
- 1 ½ cups thinly sliced radishes and carrots use a mix of radishes and carrots (or just radishes) - the thinner they are sliced the more pickle-y they will be
- ¾ cup water
- ¾ cup distilled white vinegar
- 3 tablespoons honey
- 2 teaspoons kosher salt
- ½ teaspoon crushed red pepper flakes add more if you want these to be really spicy
Optional
- 2 - 3 tablespoon cilantro leaves and stems, roughly chopped
- ½ teaspoon mustard seeds
- 1 jalapeño thinly sliced
- 2 cloves garlic thinly sliced
Instructions
- To prepare the radishes, wash them really well - soak them if they just came out of the ground and are filthy - the chop off the top and bottom. Then, thinly slice either by hand using a really sharp knife or use a mandolin.1 ½ cups thinly sliced radishes and carrots
- To prepare the carrots, wash, peel, and also slice off the ends. Thinly slice carrots as well, either by hand using a really sharp knife or using a mandolin.1 ½ cups thinly sliced radishes and carrots
- Now, make the brine. In a small pot or saucepan, combine vinegar, water, honey, salt, crushed red pepper flakes, and mustard seeds.¾ cup water, ¾ cup distilled white vinegar, 3 tablespoons honey, 2 teaspoons kosher salt, ½ teaspoon crushed red pepper flakes, ½ teaspoon mustard seeds
- Bring this mixture to a boil, stirring until the honey dissolves.
- While the brine comes to a boil, pack the sliced vegetables (and optional cilantro, jalapeño, or garlic) into a wide-mouth mason jar.2 - 3 tablespoon cilantro leaves and stems, roughly chopped, 1 jalapeño, 2 cloves garlic, 1 ½ cups thinly sliced radishes and carrots
- Pour the mixture over the vegetables and agitate it a little to make sure that the brine gets into all the nooks and crannies of the vegetables.
- Let the mixture cool to room temperature and then cover. The pickles can be eaten immediately or refrigerated for later. The pickles will keep well in the refrigerator for 3 - 4 weeks, although they will begin to lose their crispiness after about a week.
Notes
How to Store Pickled Radishes
Quick pickles are not shelf-stable and need to be refrigerated. They can be eaten immediately or refrigerated to be eaten later. I like to store the pickles in a glass jar, but any airtight container will do. The pickles will keep well in the refrigerator for 3 – 4 weeks, but they will begin to lose their crispiness after about a week.How to Use Quick Pickled Radishes
My favorite way to use pickled radishes is as a garnish on salads, burgers, tacos, sandwiches, and avocado toast or as a pickled element on a charcuterie board. The best part about pickled radishes is they don't have as much of a punch as pickled red onions do, so you can use a lot of them without overpowering the dish.Recipe Tips
- Enjoy pickled radishes within a week for optimum crispiness.
- This recipe can easily be doubled.
- Eat your pickles quickly? Reuse the brine to make a second batch!
Nutrition
Serving: 2tbsp | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg
