Quick Pickled Radishes

Great to eat on their own or tucked into burgers, tacos, and salads


To Prepare the Radishes

Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife, food processor slicing blade, or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. If making spicy pickles, top the rounds with red pepper flakes, mustard seeds, or any other spices and herbs you would like.

To Prepare the Brine

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.

Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. 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.

Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads, and more.

Recipe adapted from Cookie and Kate, yields about 1 1/4 cup pickles.

Note: You can use the radish greens! Radish greens can be mixed in with salad greens in a salad or blended with garlic, olive oil, nuts/seeds, and optional grated parmesan to make a spicy pesto.