Description
Homemade pickled radishes bring crisp, tangy elegance to Mexican and Mediterranean dishes. Crunchy slices marinated in vinegar, salt, and herbs create a zesty condiment you can enjoy with tacos, salads, and sandwiches.
Ingredients
Scale
- 1 bunch (about 1 cup/240 ml) radishes, thinly sliced
- ½ cup/120 ml white vinegar (or apple cider vinegar)
- ½ cup/120 ml water
- 1 tablespoons/15 ml sugar (or honey)
- 1 teaspoons/5 ml salt
- ½ teaspoon/2.5 ml black peppercorns
- ½ teaspoon/2.5 ml red pepper flakes
- 1 clove garlic, smashed
Instructions
- Preparation: Thoroughly cleanse radishes under running water, removing all soil. Slice into gossamer-thin rounds using a mandoline or razor-sharp knife, transferring delicate slices into a pristine glass vessel.
- Pickling Solution: Combine vinegar, water, sugar, kosher salt, whole peppercorns, garlic, and red pepper flakes in a saucepan. Gently heat, stirring until sugar and salt completely dissolve into a unified liquid.
- Infusion: Cascade the piping hot pickling liquid over radish slices, ensuring complete coverage. Allow the vibrant mixture to cool to room temperature, enabling flavor integration and spice absorption.
- Marination: Secure container with a tight lid and refrigerate. Let radishes pickle for a minimum of one hour, though optimal flavor complexity emerges after 24 hours of chilling.
- Serving: Unleash these piquant crimson slivers as a zesty garnish for tacos, burgers, grain bowls, or garden salads, introducing a crisp, tangy dimension to any dish.
Notes
- Slice with Precision: Use a mandoline or sharp knife to create uniform, paper-thin radish slices for even pickling and optimal texture.
- Balance Vinegar Strength: Adjust vinegar-to-water ratio based on desired tanginess, experimenting with white, apple cider, or rice vinegar for unique flavor profiles.
- Spice Customization: Modify spice blend by swapping red pepper flakes with jalapeños, adding fresh dill, or incorporating whole spices like coriander seeds for personalized taste.
- Storage and Longevity: Properly sealed pickled radishes can remain crisp and flavorful in the refrigerator for up to two weeks, making them a versatile condiment for multiple meals.
- Prep Time: 5 minutes
- Category: Snacks, Appetizer
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 2
- Calories: 20
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg