Quick Pickled Radishes
Thin radish slices soak in a sweet-tangy vinegar brine for a crisp, peppery pickle that brightens sandwiches, salads, tacos and snacks.
Prep 10 min · Cook 10 min · Total 50 min · Makes about 2 cups
Ingredients
- 1 bunch of radishes, trimmed and thinly sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes, optional
Directions
- Add the red pepper flakes, if you’re using them, along with the black peppercorns, salt, sugar, water and vinegar to a small saucepan. Set it over medium-high heat and bring the mixture to a boil.
- When the brine is boiling, turn the heat down to low and let it gently simmer for 5 minutes.
- Put the sliced radishes into a bowl or jar, then carefully pour the hot brine over the top. Cool to room temperature before serving, or refrigerate for up to 2 weeks.