Quick Pickled Radishes

Ready in about 2 hours and even better the longer they sit, these are crisp, tangy and a little spicy! Great on an appetizer tray, sandwiches, salads or even just for snacking!

Course Condiment

Cuisine American

Prep Time 10

Cook Time 2

Resting time 2

Total Time 2 10

Servings

Calories 19kcal

Ingredients

½ cup rice wine vinegar or your favorite vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes optional
2 cups radishes thinly sliced

Instructions

Add the vinegar, sugar and red pepper flakes to a jar. Stir or whisk until the sugar has dissolved.
Put radishes in jar. If they aren't completely covered by the liquid, add more vinegar on top until they are covered.
Put a lid on them and store in the fridge. They are ready in as little as 2 hours.

Notes

Some possible variations:

Ginger - finely chopped ginger (about 2 teaspoons) - especially nice for garnishing Asian dishes.

Dill - (about 1 teaspoon) - a classic

Red Pepper Flakes - 1 teaspoon - adds some spiciness.

Herbs - try your favorites - mint, basil, oregano.

Note: these will keep in the fridge for 3-4 months, though they are best when eaten within the first month.

Nutrition