Ingredients:

  • 1 large bunch (about 8 oz / 225 g) Fresh Radishes, trimmed and scrubbed
  • 2 small cloves Garlic, peeled and lightly smashed
  • 1 tsp (5 ml) Yellow Mustard Seeds
  • ½ tsp (2.5 ml) Black Peppercorns
  • 1 small Bay Leaf (optional)
  • 1 cup (240 ml) White Wine Vinegar (or Apple Cider Vinegar)
  • ¾ cup (180 ml) Filtered Water
  • 2 Tbsp (30 g) Granulated Sugar
  • 1 tsp (5 g) Kosher Salt or Fine Sea Salt

Instructions:

  1. Prep the Radishes: Trim the root ends and greens from the radishes. Wash thoroughly. Using a sharp knife or mandoline, slice the radishes very thinly (ideally 1/8 inch / 3 mm thick). Consistency is key for even pickling.
  2. Pack the Jar: Place the smashed garlic cloves, mustard seeds, peppercorns, and bay leaf (if using) into the bottom of the clean glass jar. Firmly pack the sliced radishes into the jar.
  3. Prepare the Brine: Combine the vinegar, water, sugar, and salt in a medium saucepan. Heat the mixture over medium-high heat, stirring continuously until the sugar and salt are completely dissolved and the liquid is clear. Do not boil rapidly. Remove immediately from the heat.
  4. Pickle and Cool: Carefully pour the hot brine over the radishes in the jar, ensuring they are completely submerged. Tap the jar gently to release air bubbles. Allow the jar to cool completely to room temperature (about 45–60 minutes).
  5. Store and Serve: Once cooled, seal the jar tightly and transfer it to the refrigerator. The Quick Pickled Radishes are ready to eat after 30 minutes, but the flavor will be significantly better after 24 hours. They will keep well in the fridge for up to 3 weeks.