Quick Pickled Radishes
A while back we posted a recipe for Easy Pickled Onions, and it was maybe the simplest, most satisfying recipe I've ever posted. It's certainly not a challenging recipe, but spending just 5 minutes making a dish that lasts for weeks in the fridge and can brighten up just about any meal is worth it's weight in gold. I love radishes and knew I needed to do something similar to both make them last a bit longer in the fridge and give them a bit more flavor. These pickled radishes taste much lighter and sweeter than a typical radish, but still have a great crunch. I like to add them to everything from sandwiches and burgers to salads and avocado toast- as you'll see below. I'm addicted! But the best part? They really couldn't be easier to make! A little chopping and pouring is really all you need to do. They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!
INGREDIENTS
8 ounces radishes, thinly sliced 3/4 cup apple cider OR rice vinegar 1/2 cup hot water 2 teaspoons salt 1 teaspoon sugar DIRECTIONS Thinly sliced the radishes using a sharp knife or a mandolin slicer. Place the sliced radishes in a jar capable of holding about 16-20 ounces. We used a round weck jar, but any kind that closes will do. Whisk together the vinegar, water, sugar, and salt in a medium-sized bowl until the sugar and salt are fully dissolved. Pour the mixture over the radishes and let sit at room temperature for at least 1-4 hours. Cover the jar with a lid and place it in the refrigerator for at least 1 day to pickle. The longer it pickles, the sweeter and softer the radishes will be. NOTES Use the pickles on whatever you like! Pickled radishes will last for a few weeks stored in their jar in the refrigerator.
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