One of our favorite ways to prepare radishes is to pickle them. The vibrant color and crunchy texture makes for a great accompaniment to salads, sandwiches, or even a healthy snack.We tried several methods and recipes, and this version from Dave Lebovitz was our favorite. Thanks Dave!
The Yummiest of Pickled Radishes
- 1 bunch or 4 long radishes (about 1-pound, 400 g of radishes)
- 1 cup water
- 1 cup white vinegar
- 2 teaspoons sea salt
- 2 teaspoons sugar or honey
- 1/2 teaspoon crushed peppercorns
- 1 to 2 cloves garlic, peeled
- optional: 1 chile pepper, split lengthwise
1. If using long radishes, peel them. Trim off the leaves and roots and slice thickly.
2. Bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. The flavors will develop the longer the radishes are left to pickle. Best if used one month after preparation.