Cinco de Mayo
Up Your Brunch Game with the Cro'saffle, a Croissant and Waffle Hybrid
For a City So Fit and Healthy, D.C. Sure Loves Its Dessert
+
Bread-and-Butter Radishes

Bread-and-Butter Radishes

Mother's Day Pickling Dairy Free Healthy Vegan Vegetarian Condiments Bay Leaf Sub / Sandwich Snack Preserving Make Ahead DIY Sugar Spring Vegetables Easy
Mother's Day Pickling Dairy Free Healthy Vegan Vegetarian Condiments Bay Leaf Sub / Sandwich Snack Preserving Make Ahead DIY Sugar Spring Vegetables Easy
Sign up to save this recipe to your profile
Bread-and-Butter Radishes
1 pint Easy
5.0 9
(9) Total:
PREVIOUS: Deviled Cauliflower Casserole NEXT: Savory Breakfast Bread and Sausage Pudding

Ingredients (9)

  • 1/2 cup red wine vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons kosher salt
  • 1/2 teaspoon yellow or brown mustard seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 bunch red radishes (about 10 to 13 radishes)
Nutritional Information
  • Calories123
  • Fat0.32g
  • Saturated fat0.04g
  • Trans fat
  • Carbs27.92g
  • Fiber1.29g
  • Sugar26.1g
  • Protein0.65g
  • Cholesterol
  • Sodium408.73mg
  • Nutritional Analysis per serving (2 servings) Powered by

Pickling radishes mellows their peppery bite, giving them a sweet-and-sour flavor while maintaining their crisp texture. Throw these quick pickles on a simple green salad, a burger, or a sweet butter tea sandwich.

Game plan: These pickles will last in the refrigerator for up to 5 days.

For more easy pickling, check out our pickled Eggplant recipe.

by

Instructions

  1. 1Combine all of the ingredients except the radishes in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally until the sugar has dissolved. Remove the brine from the heat and let it cool for 5 minutes. Meanwhile, prepare the radishes.
  2. 2Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.
  3. 3When the brine is ready, pour it into the jar, making sure to cover the radishes completely. Allow to cool to room temperature, about 20 minutes. Seal the jar with a tightfitting lid and shake or rotate it to evenly distribute the brine and spices. Refrigerate and let pickle at least 1 day before using. The pickles can be kept in the refrigerator for up to 5 days.
Load Comments

Recommended from Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Photo Gallery

Recipes for Spring Ingredients
98 Photos
Spring
Photo Gallery

Canning and Preserving Recipes
29 Photos
Canning Preserving
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)
Recipe
Savory Breakfast Bread and Sausage Pudding
Recipe
Smoked Trout
Recipe
Crown Roast of Pork