
How To Make Spicy Quick Pickled Radishes Recipe
A combination of sweet, spicy, and deeply sour taste is experienced with these pickled radishes. Honey and apple cider vinegar providing the right balance.
Serves:
Ingredients
- 1bunchradishes
- ¾cupwhite wine vinegar,or apple cider vinegar
- ¾cupwater
- 3tbsphoney,or maple syrup
- 2tspsalt
- 1tspred pepper flakes
- ½tspwhole mustard seeds,optional
For Optional Add-ins:
- garlic cloves
- black peppercorns
- fennel seeds
- coriander seeds
Instructions
-
Slice off the tops and bottoms of the radishes, then use a sharp knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
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In a small saucepan, combine the vinegar, water, honey or maple syrup, and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
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Let the mixture cool to room temperature. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Nutrition
- Calories:Â 333.08kcal
- Fat:Â 1.36g
- Saturated Fat:Â 0.15g
- Monounsaturated Fat:Â 0.80g
- Polyunsaturated Fat:Â 0.32g
- Carbohydrates:Â 75.34g
- Fiber:Â 5.03g
- Sugar:Â 68.07g
- Protein:Â 2.52g
- Sodium:Â 1592.56mg
- Calcium:Â 106.24mg
- Potassium:Â 506.16mg
- Iron:Â 1.91mg
- Vitamin A: 13.34µg
- Vitamin C:Â 24.65mg
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