Tangy and Crunchy Radickles aka Pickled Radishes

This simple radish pickling recipe will add extra flavor, tang, and crunch to your salads, tacos, sandwiches, wraps, or charcuterie boards.

French Breakfast Radishes

Ingredients:

1 bunch radishes, thinly sliced (about 10-12 radishes)

1 cup white vinegar or apple cider vinegar

1 cup water

2 tbsp granulated sugar

2 teaspoons salt

1 teaspoon whole black peppercorns

1 teaspoon mustard seeds (optional)

1/2 teaspoon red pepper flakes (optional)

2 garlic cloves, sliced (optional)

Fresh dill sprigs (optional)

Instructions:

1. Prepare the Radishes:

Wash the radishes thoroughly and trim the ends. Slice them thinly using a sharp knife or a mandoline.

1. Make the Brine:

In a small saucepan, combine the white vinegar, water, sugar, and salt. Add the peppercorns, mustard seeds, and red pepper flakes if using. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt.

1. Pack the Jar:

Place the sliced radishes in a clean, sterilized jar. If using, add the sliced garlic and fresh dill sprigs.

1. Add the Brine:

Pour the hot brine over the radishes in the jar, making sure the radishes are completely submerged. Allow the brine to cool to room temperature.

1. Seal and Store:

Once the brine has cooled, seal the jar with a tight-fitting lid. Refrigerate for at least 24 hours before serving to allow the flavors to develop. The pickled radishes can be stored in the refrigerator for up to 2 weeks.

Tips:

- Sterilizing Jars: To sterilize jars, wash them in hot, soapy water, rinse well, and place them in a preheated 225°F (110°C) oven for 10 minutes.

- Flavor Variations: Experiment with different spices and herbs to create your own unique flavor. Add bay leaves, coriander seeds, or a cinnamon stick for different tastes.

- Serving Suggestions: Pickled radishes are a great addition to salads, sandwiches, tacos, and charcuterie boards.

Enjoy your tangy and crunchy Radiclkes aka pickled radishes!