Quick Pickled Radish

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If you have a few too many radishes on your hands, this process will add flavor and preserve the radishes in your fridge for an extra week or two. It also creates a great infused vinegar that can be used in salad dressing. If you slice the radishes into sticks lengthwise, they become great appetizers right out of the jar. Any variety of radish will work– experiment to find the kind you like the best.

Ingredients

1 bunch radishes (any variety will work), greens removed and radish sliced into rounds or sticks

Rice vinegar to cover (about 1 & 1/2 cup)

3 Tblsp sugar

1/2 tsp salt

red chilli flakes or whole dried red pepper (optional)

Preparation

Place 3/4 cup of vinegar, sugar and salt in a glass jar with a tight fitting lid. Close lid and shake to dissolve salt and sugar. If it doesn’t all dissolve, don’t worry. Add the radishes and chilli flakes and enough vinegar to cover the radishes. Let sit at least 1 hr before eating. After 48 hrs, the radishes will start to loose their crunch, but will be delicious, so the timing is up to you. Keep up to 2 weeks in the refrigerator with radishes submerged.

Related Tags:

Radish