1 bunch radishes
½ cup white vinegar OR apple cider vinegar
2-3 cups water
½ tsp. sweetener (sugar, honey, agave, or maple syrup)
½ tsp. salt
1 cloves garlic, peeled and halved
2 black peppercorns
2 allspice berries
1 small spring of thyme
1 small dried chili OR pinch of chili flakes
½ tsp. mustard seeds
Kitchen knife + cutting boarding OR food processor with slicing attachment
Pint-size canning jar with lid
- Wash the radishes and slice off the tops and bottoms. Ask for an adult’s help to either use a sharp kitchen knife OR a food processor with the slicing attachment to thinly slice each radish.
- Pack the sliced radish rounds into a pint-sized canning jar. To make the pickled radishes spicy, add optional red pepper flakes, mustard seeds, or other spices and herbs you would like.
- Prepare the brine by combining the vinegar, water, sweetener, and salt in a small saucepan. Bring the mixture to a boil, stirring occasionally, then remove from heat and let the mixture cool to room temperature.
- Pour the mixture over the radishes. You can serve the pickled radishes immediately or cover and refrigerate for several weeks.
- Pickled radishes will keep well in the refrigerator for several weeks, although they are most crisp for about 5 days after pickling.
- 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.
Adapted from Cookie and Kate.