Quick-Pickled Radishes
 
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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.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/07/27/quick-pickled-radishes/