|Rating: 5/5||Serves: 1 Pound||Difficulty: Easy||Approx. Cost: $13.00|
|Prep Time: 15 Minutes||Cook Time: 5 Minutes||Additional Time: 1 Hour||Total Time: 1 Hour, 20 Minutes|
Radishes, the famously spicy and crunchy root vegetables most commonly found served raw in salads or on crudité boards. Too often, radishes are an afterthought and are just tossed into a salad without any real consideration.
While radishes taste great raw, they actually hold up very well to different cooking methods. Try dusting thinly sliced radishes in cornstarch and flash-frying them for crispy radish chips, roasting them with garlic and thyme for a lovely vegetable side, or pickling them to make an acidic and refreshing condiment.
Radishes are high in vitamins A, C, and E and can help boost your immune system, making them a great choice for the upcoming cold and flu season.
About this Pickled Radishes Recipe
Pickling is my favorite way to prepare radishes. The sweetness in the pickle brine helps to cut some of the natural sharpness of the radishes while the acidity of the apple cider vinegar adds a wonderful brightness and tang to the radishes. Here, I add the aromatics mustard and celery seeds to the pickle brine for some additional flavor as well as jalapeno to bring a subtle yet refreshing spice. If you prefer a sweeter pickle, you can forego the jalapeno. Texturally, these radishes are amazing. They have just the right amount of crunch to liven up any dish.
This pickle recipe works wonderfully for radishes but would also be great with cucumbers, cauliflower, onions, zucchini, peppers, or carrots. Making pickles at home is very quick, simple, and easy. Simply boil the solution, pour it over the sliced vegetables, and cool them down. The easiest way to slice these radishes is by using a mandolin slicer but they can also be cut with a paring knife. Homemade pickles can keep in the fridge for about three months.
These pickled radishes add a delicious punch and a beautiful bright pink pop to lots of food. Try them in salads, on sandwiches, on top of soups, with grilled meats, on tacos, or simply as a snack. Enjoy!
- 2 cups (500 ml) apple cider vinegar
- 8 ounces (225 grams) of sugar
- 3 teaspoons celery seed
- 3 teaspoons mustard seed
- 1 teaspoon salt
- 1 pound radishes, washed and sliced into thin circles
- 1 small jalapeno, split in half lengthwise
- Bring the first five ingredients to a boil in a pot. Stir to ensure that all the sugar is dissolved.
- Pour the hot pickling solution over the sliced radishes and add the jalapeno.
- Allow to cool for one hour then refrigerate. Store for up to 3 months in an airtight container in the refrigerator.
JARED KENT has been cooking professionally for seven years. After attending Johnson & Wales University’s culinary arts program, he has worked in a fine dining restaurant run by world-renowned chef Marcus Samuelsson, worked as a culinary teaching assistant, managed an upscale food truck, cooked in a Southeast Asian restaurant and worked as a sous chef in a tapas restaurant.
image: Amelia Crook