These Easy Pickled Radishes, which are quickly and easily made, require minimal effort but produce maximum flavour! They are crunchy, spicy and tangy, as well as adding colour and a refreshing note to many dishes. The sliced radishes are added to a simply prepared and full of flavour brine. After a short wait, they are ready to eat. It doesn’t come much better or easier than that.
Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.
For the Pickled Radishes:
Thinly slice the radishes using a mandolin or sharp knife.
In a small non-reactive saucepan, combine water, vinegar, sugar, salt and seasonings. Over a medium heat, stir until the sugar dissolves. Increase the heat and simmer for 2 minutes. (See Note 5).
Place the carrot slices in your sterilised warm jar and top with the pickling liquid. Seal with the lid immediately.
Allow the jar to cool on your bench before placing in the refrigerator.
The Pickled Radishes can be consumed once cool, but it is best to leave for 24-48 hours for the flavours to develop.
Notes
Radishes: ensure your radishes are fresh and crisp.
Vinegar: I have used white vinegar that is 5% in acidity. You can also use apple cider or white wine vinegar – just ensure the acidity level is 5%.
Water: ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
Coarse sea salt: ensure you use cooking salt or coarse sea salt. Regular table salt may contain anti-caking agents and is much stronger.
Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as vinegar or lemons, may take on a metallic taste and discolour if cooked in such pans.
Storage: once the jars have cooled, store the pickles in the fridge for up to three weeks. This is a quick pickle recipe not designed for long term canning.
Please note: Radishes do have a strong smell when pickled, and you will notice this when you open the jar. Do not be concerned by this - remove them from the jar, and place in a dish. The smell will dissipate and you'll be able to enjoy the delicious radishes.
Nutritional information: is based on the entire jar, and includes the pickling liquid.