How To Make Quick Pickled Radishes

These Quick Pickled Radishes add a burst of flavour to any meal, and will be a constant in your fridge once you see how easy they are to make.

Course: Side Dish

Cuisine: American, Australian

Keyword: Pickles, Preserved Food, Sides

Prep Time: 10

Total Time: 10

Servings: people

Calories: 14kcal

Thoroughly wash and dry the radishes to ensure they're free of any dirt. Cut off the green tops, trim the bottoms and discard.
Thinly slice the radishes with a mandolin or by hand. Mine were a couple of mm thick (~⅛ th of an inch or a touch less). Don't make them paper thin or they will lose all crunch.
In a small saucepan, add the apple cider vinegar, water, maple syrup, and salt and bring to a quick boil. Remove from the heat straight away and let it cool for a couple of minutes.
Add radish slices to a jar then add the mustard seeds and peppercorns (or your chosen spices) on top. The jar I used was 1-litre / 2-pints.
Pour the brine over the radishes and let the jar sit on the bench to cool for 10 minutes if the liquid is still very hot.
Put a lid on and place in the fridge. Leave it for a couple of days to allow the flavours to meld together, then dig in! If you're impatient like me you can just start munching on them the next day too.

Keep in mind that the flavour only improves so letting them sit for a little while in the fridge will make them more delicious.

You can make bigger or smaller batches of this recipe. You'll just need to adjust the volume of brine accordingly.