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.
- 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)
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.
2Trim the leafy tops off (discard or save for another use) and wash the radishes. Thinly slice and place in a pint jar.
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.
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