Pickled Radish Recipe
Crunchy, sharp, and delicious refrigerator radish pickles are easy to make in 3 simple steps, without canning. Add them on all sorts of dishes or enjoy as a snack straight from the jar!
Servings: 96 servings (3 quarts total)
Calories: 11kcal
Ingredients
- 3 pounds radishes
- 3 ½ cups apple cider vinegar
- 3 ½ cups water
- ¾ cup granulated sugar
- 7 tablespoons canning & pickling salt or kosher salt
- 9 cloves garlic
- 2 tablespoons peppercorns
- 1 tablespoon dried crushed rosemary or fresh
Instructions
- Set out 3 one-quart jars. Slice the radishes as thinly and evenly as possible. This is a great time to use a mandolin slicer, just be extra careful and watch your fingers!
- Once the radishes are all sliced, fill the jars with radish slices. Place 3 garlic cloves in each jar, followed by 2 teaspoons of peppercorns, and 1 teaspoon of crushed rosemary.
- Set a medium saucepot over high heat. Add the apple cider vinegar, water, sugar, and pickling salt to the pot. Stir well and bring to a boil. Once the pickling liquid is boiling hot, carefully pour it over the radishes, filling each jar up to ½-inch from the top. Screw the lids on tight while the pickling liquid is hot, and shake to distribute the herbs and spices.
- Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before serving.
Video
Notes
Pickled radishes will keep well for in the fridge for up to 6 months. But for the crunchiest radishes, I suggest enjoying them within 3 months or so.
Nutrition
Serving: 2tb | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.005g | Sodium: 515mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg