| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 35 | 0g | 0g | 7g |
| sugars | fibre | protein | salt |
| 5g | 1g | 0g | 791mg |
If there’s one vegetable-based recipe that holds a special place in my heart, it’s Pickled Radishes. As a California native who embraces the fusion of health-conscious and comfort food, I have come to adore the dance of flavors and textures this humble root vegetable brings to the table. Beautifully pictured here, 
, these vibrant gems add a lovely pop of color and a satisfying crunch that spark joy in just about any dish!
The Health Benefits
There’s more to Pickled Radishes than their delightful tartness and radiant hue. They are notorious for being a treasure trove of health benefits. Packed with vitamins and minerals, radishes are an excellent source of Vitamin C, a powerful antioxidant that can help boost immunity and promote skin health. Plus, they’re low in calories and high in fiber, making them a smart addition to any clean eating regimen. Add in the probiotic elements of pickling, and you’ve got a dish that’s gut-friendly too! If you’re interested you can read up more about the health benefits of radishes here.
Pairings and Comparable Dishes
One of the many reasons I adore Pickled Radishes is how incredibly versatile they can be. Their distinctive sharp, tangy flavor can complement and enhance a variety of dishes. Think of them as your go-to sidekick for salads, sandwiches, and tacos, adding that extra note of intrigue to your culinary creations. From the simple joy of a chicken salad sandwich to the exotic delight of Korean Bibimbap, the addition of our tangy pickled radishes can elevate a dish from good to extraordinary. If you’ve ever enjoyed Korean Kimchi, I assure you, you’ll find these Pickled Radishes a similar treat.
So, in the grand scheme of my gourmet adventures – a journey steeped in Californian sunshine, flanked by vineyards and abundant farmers markets, and punctuated with feeding my three beloved children – these Pickled Radishes perfectly encapsulate the spirit of my cooking: Healthful. Flavorful. Elemental. Bon appétit!
What You’ll Need
- 1 bunch of radishes
- 3/4 cup of white vinegar
- 3/4 cup of water
- 3 tablespoons of granulated sugar
- 2 teaspoons of sea salt
- 1/2 teaspoon of red pepper flakes (optional)
- 2 cloves of garlic, peeled and lightly crushed
- 1/2 teaspoon of fennel seeds (optional)
Method
Step One
Begin by washing the radishes and then cutting them into thin slices. You can use a mandolin slider if available. Set the sliced radishes aside momentarily.
Step Two
Proceed to make the pickling brine. In a small saucepan, combine the vinegar, water, sugar, and sea salt. Stir the mixture together and let it heat over medium heat until the sugar and salt have properly dissolved.
Step Three
Remove the saucepan from the heat and allow the brine to cool a little. In the meantime, you can prepare your pickling jar by adding the garlic cloves, red pepper flakes and fennel seeds into the bottom of the jar.
Step Four
Pack your thinly sliced radishes into the pickling jar, arranging them in a tight fit. Ensure to leave some space at the top of the jar for the brine.
Step Five
Once your brine has cooled slightly, carefully pour it into the jar over the radishes. Make sure that all the radishes are completely covered in the brine.
Step Six
Screw the lid onto the jar tightly and give it a good shake to distribute the spices. Allow the jar to cool completely, then refrigerate the radishes. Note that the radishes will be ready to eat after about 24 hours and can be kept for up to several weeks when refrigerated. Enjoy!
