Description
Bright, crunchy pickled radishes that add a zesty twist to any meal.
Ingredients
Scale
- 1 bunch radishes
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cloves garlic, sliced
- 1 teaspoon black peppercorns
- 1 bay leaf
Instructions
- Clean and trim the radishes, washing thoroughly and removing greens and ends.
- Slice thinly using a sharp knife for even pickling.
- Combine the brine ingredients in a saucepan: vinegar, water, sugar, and salt.
- Bring to a rolling boil over medium heat, stirring until sugar dissolves.
- Add garlic, black peppercorns, and bay leaf to the brine, stirring gently.
- Cool the brine slightly for about 5 minutes.
- Jar the radishes tightly in a clean glass jar.
- Pour warm brine over the radishes until submerged.
- Cool to room temperature before sealing, then refrigerate.
- Let the radishes pickle for at least 1 hour before serving.
Notes
For best flavor, allow pickled radishes to sit for 1-2 days in the fridge to develop depth.
Nutrition
- Serving Size: 1 serving
- Calories: 10
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg