Check out Radish Revolution! Everyday Ways to Use that Peppery Veggie

by Julie Ruble at Mode

Thanks so much, Mode Media for sponsoring this post!

You guys, I’m seriously amazed and grateful at your response to my last post, which kicked off a series that seeks to start a conversation about race for my fellow white folks (with people of color welcome to join in as they wish). You guys were so open, enthusiastic, and supportive! Look for the second post in the series coming later this week.

In the meantime, I’m here today to drop in a quick little recipe that will come in handy for that post! No, you don’t need pickled radishes to talk about racism — but you do need them for the recipe I’ll be sharing at the end of that post. Sorry to tease and keep it a secret, but it’s worth the wait.

Quick-Pickled Radishes Recipe
Quick-Pickled Radishes Recipe

Quick-Pickled Radishes Recipe

5 from 1 reviews
Quick-Pickled Radishes
 
Prep time
Cook time
Total time
 
These sweet, spicy, crunchy little radishes are the perfect tangy bite on sandwiches! This recipe is finished in 10 minutes flat! Add these zingy veggies to sandwiches, falafel, and salads. Cookie + Kate notes that you can use apple cider vinegar in place of white whine vinegar, honey in place of sugar, and can add various spices (like peppercorns or more red pepper flakes) if you desire.
Author:
Serves: 1 pint
Ingredients
  • 1 bunch radishes, sliced into the thinnest possible rounds (1/16" if using a mandoline)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon whole mustard seeds
  • 3/4 cup white wine vinegar
  • 3/4 cup water
  • 3 tablespoons sugar
  • 2 teaspoons salt
Instructions
  1. Pack all of the radish rounds into a pint-sized canning jar and top with the red pepper flakes and mustard seeds. In a small saucepan over high heat, combine the vinegar, water, sugar, and salt and bring the mixture to a boil, whisking occasionally.
  2. Carefully pour the mixture over the radishes and let them cool to room temperature before covering and refrigerating. The radishes are ready to serve immediately. They will remain in peak form for five days in the fridge, and will be suitable to eat for a couple of weeks even after that.

 

13 Comments on Quick-Pickled Radishes

  1. Kelly
    July 27, 2015 at 4:40 pm (2 years ago)

    I saw radishes in the supermarket on Saturday and wondered what in the v world people do with them – over than hidden in a salad. Perfect timing.

    Reply
  2. Kelly @ Mostly Homemade Mom
    July 28, 2015 at 7:56 am (2 years ago)

    Growing up my dad used to grow loads of radishes in our small Philly backyard, he still munches on them raw like potato chips at the kitchen table! I’ll have to try this one for him!

    Reply
  3. Mary Ellen
    July 28, 2015 at 9:18 am (2 years ago)

    I have a friend who will love this recipe. Thanks!

    Reply
  4. Gwen @simplyhealthyfamily
    July 28, 2015 at 9:36 pm (2 years ago)

    So pretty!! I love radishes and really have been meaning to pickle more! 🙂

    Reply
  5. Carolyn
    July 29, 2015 at 6:46 am (2 years ago)

    I love radishes so I know I would love these. Guess I will pick some up at my farmer’s market this weekend! And good for you for opening a dialogue about race.

    Reply
  6. Lori @ Foxes Love Lemons
    July 31, 2015 at 11:41 am (2 years ago)

    Pickle all the things! I’m honestly not a huge fan of radishes normally, but I like pickled ones. I like pickled anything. Great, simple, delicious recipe!

    Reply
  7. Gina @ Running to the Kitchen
    August 1, 2015 at 9:31 am (2 years ago)

    I love this! I’m always looking for more ways than just roasting or slicing on salads to eat radishes and considering I’d eat just about anything if it’s pickled, these are great!

    Reply
  8. Anton
    August 1, 2015 at 7:56 pm (2 years ago)

    I am finally home after a long vacation, and I am dying to make these. I love pickled everything. I want to put these on tacos.

    Reply
  9. Nichole
    May 5, 2016 at 1:00 am (2 years ago)

    Thanks for the recipe!

    Reply
  10. Peggy
    June 14, 2016 at 7:46 am (2 years ago)

    These are good on thinly buttered bread as a quick open faced sandwich..and fantastic on a slice of french bread, spread chive cream cheese and, if you have some, thin slices of cucumber.

    Reply
  11. Janet
    June 23, 2016 at 9:16 pm (1 year ago)

    Can you pickle them like you would cucumbers to make pickles? Like actually can them?

    Reply
    • Julie Ruble
      June 23, 2016 at 9:28 pm (1 year ago)

      I would guess so, though I haven’t tried!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *