Pickled Radishes
I’ve been really into pickling ever since I got my hands on some Weck jars, and this week I’m making radish pickles! These add the perfect sweet tang to balance out the savory lunches I made. Although this is typically done with daikon radishes, I couldn’t find any at my grocery store, so I used red radishes, and it turned out great! This simple recipe can be used for almost any root vegetable. I stored mine in the fridge and enjoyed it as a side dish for both lunch and dinner all week long.
Notes:
Substitutions: This recipe works well with other root vegetables like carrots, daikon, or turnips if you can’t find radishes.
Serving Suggestion: Use these pickled radishes to brighten up salads, rice bowls, sandwiches, or even as a simple snack!
Pickled Radishes Recipe:
Ingredients:
1 pound red radishes
Vinegar Mixture:
1 cup rice vinegar
1 cup sugar
1 cup water
½ tsp salt
Directions:
Prep the Radishes: Wash the radishes thoroughly and trim off the roots and stems. Then, thinly slice the radishes.
Make the Vinegar Mixture: In a small pot, combine the rice vinegar, sugar, water, and salt. Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar dissolves (about 5 minutes).
Pickling Process: Place the sliced radishes in a sterile glass jar, like a Weck jar, and pour the hot vinegar mixture over them.
Cool and Store: Let the jar cool to room temperature before closing the lid. Once cool, store it in the refrigerator.
These pickles are ready to enjoy the next day and can be used throughout the week as a flavorful side dish!
Let me know if you try it!