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
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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: 333.08kcal
- Fat: 1.36g
- Saturated Fat: 0.15g
- Monounsaturated Fat: 0.80g
- Polyunsaturated Fat: 0.32g
- Carbohydrates: 75.34g
- Fiber: 5.03g
- Sugar: 68.07g
- Protein: 2.52g
- Sodium: 1592.56mg
- Calcium: 106.24mg
- Potassium: 506.16mg
- Iron: 1.91mg
- Vitamin A: 13.34µg
- Vitamin C: 24.65mg
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