Quick Pickled Radishes
Get creative in the kitchen with pickled radishes. This versatile recipe will add a burst of flavor and crunch to your favorite meals.
Servings: 8 servings
Calories: 18kcal
Ingredients
- 500 g Radishes
- 500 ml Water
- 250 ml Pickle vinegar
- 1 teaspoon Sea salt
- 1 teaspoon Sugar
Instructions
- Thinly slice 500 g Radishes.
- In a saucepan, add 500 ml Water, 250 ml Pickle vinegar, 1 teaspoon Sea salt and 1 teaspoon Sugar. Bring to the boil and then leave to cool.
- Put the radish slices into a large, airtight jar.
- Pour in the cooled pickling liquid. Make sure to cover all of the radishes.
- Close the lid and put into the refrigerator for at least 2 hours.
Notes
- For some added spice, why not add some slices of jalapeno to the radishes?
- If you like your pickles a little less tangy, then you can use less vinegar and more water. But you still need a good amount of vinegar to pickle them.
- If you like sweeter pickles, then you can add more sugar.
- Make sure to push all the radishes down in the jar once you have added the brine so that they are all submerged in the liquid.
- Use a mandoline to slice your radishes super thin and make the process much quicker.
Nutrition
Serving: 1portion | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 323mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 0.2mg
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