Quick-Pickled Radishes
Thin-shaved radishes that pickle in an hour and dye the jar pink — sharp, crunchy relief for a spring radish glut.
Ingredients
one batchFrom the garden
- 2 bunchs radishes, trimmed and sliced into thin coins
From the pantry
- 1 cup distilled white vinegar (5%)
- 2 tbsp sugar
- 2 tsp canning or pickling salt
- 1 tsp mustard seed
- ½ tsp black peppercorns
Steps
tap a step to dim it as you go- Slice the radishes into thin coins — a mandoline makes quick, even work. Pack them into a clean pint or quart jar with the mustard seed and peppercorns.
- Bring the vinegar, 1 cup water, the sugar, and the salt to a simmer in a small saucepan, stirring to dissolve.
- Pour the hot brine over the radishes and press them under. Cool uncovered; the brine turns rose-pink as it sits — that's the skins doing their work.
- Lid and refrigerate. Ready in an hour; the peppery bite mellows into something gentler by day two.