📝 About This Recipe
Transform the humble, peppery radish into a vibrant, crunchy jewel that adds a bright pop of acidity to any plate. These quick-pickled beauties balance a sharp vinegar tang with a delicate sweetness and a warming spice profile from toasted mustard seeds and black peppercorns. Perfect for cutting through rich meats or elevating a simple salad, they are a staple of the modern pantry that takes only minutes to prepare but offers a lifetime of flavor.
🥗 Ingredients
The Produce
- 2 bunches Red Globe Radishes (about 1 pound, greens removed and scrubbed clean)
- 4 cloves Garlic (peeled and smashed)
- 2 sprigs Fresh Dill (optional, for a herbaceous note)
The Brine
- 1 cup White Wine Vinegar (can substitute with Apple Cider Vinegar for a fruitier profile)
- 1 cup Water (filtered is best)
- 2 tablespoons Granulated Sugar (adjust to 3 if you prefer a sweeter pickle)
- 2 teaspoons Kosher Salt (do not use table salt as it contains anti-caking agents)
Aromatics and Spices
- 1 teaspoon Yellow Mustard Seeds (adds a subtle earthy heat)
- 1/2 teaspoon Black Peppercorns (whole)
- 1/4 teaspoon Red Pepper Flakes (optional, for a hint of spice)
- 1 piece Bay Leaf (dried)
👨🍳 Instructions
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1
Thoroughly wash two 16-ounce (pint) glass jars with lids in hot, soapy water. Rinse well and let them air dry on a clean towel.
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2
Prepare the radishes by trimming off the tops and root ends. Use a sharp chef's knife or a mandoline slicer to cut the radishes into thin rounds, approximately 1/8-inch thick.
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3
Peel the garlic cloves and smash them slightly with the side of your knife to release their essential oils without breaking them apart entirely.
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4
Divide the smashed garlic, mustard seeds, peppercorns, red pepper flakes, and the bay leaf (torn in half) evenly between the two jars.
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5
Pack the sliced radishes tightly into the jars. You want them to be snug so they don't float, but leave about half an inch of headspace at the top of the jar.
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6
In a medium stainless steel or non-reactive saucepan, combine the white wine vinegar, water, sugar, and kosher salt.
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7
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar and salt are completely dissolved.
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8
Once boiling, remove the brine from the heat immediately. Do not let it boil for long or the acidity level will change.
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9
Carefully pour the hot brine over the radishes in each jar, ensuring the vegetables are completely submerged.
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10
Tap the jars gently on the counter to release any trapped air bubbles. If the radish levels drop, add a bit more brine.
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11
Let the jars sit uncovered at room temperature for about 30 to 60 minutes until the liquid has cooled significantly.
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12
Seal the jars tightly with their lids and place them in the refrigerator. The radishes will be ready to eat in as little as 1 hour, but the flavor is best after 24 hours.
💡 Chef's Tips
Use a mandoline for perfectly even slices; this ensures every piece has the same texture and pickling time. If you find the smell of radishes too pungent, don't worry—the vinegar brine mellows the sulfurous notes significantly over time. For a pinker brine, keep the red skins on; for a clear brine, you can peel the radishes, though you'll lose the iconic color. Always use a clean fork to remove radishes from the jar to prevent bacterial growth and extend shelf life. These are 'quick pickles' (refrigerator pickles) and are not shelf-stable; keep them refrigerated at all times.
🍽️ Serving Suggestions
Layer them onto a smoked salmon bagel with cream cheese and capers for a bright crunch. Serve alongside grilled fish or fish tacos to provide a sharp contrast to the savory proteins. Top a bowl of ramen or a Korean bibimbap for an authentic touch of acidity. Add to a charcuterie board to cleanse the palate between rich cheeses and cured meats. Finely dice them and mix into a potato or egg salad for an unexpected texture and tang.