Pickled Radishes

Name: Pickled Radishes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 1 pint (8 to 10 servings)
Ingredients: 1 1/4 cups distilled white vinegar; 1/3 cup sugar; 1/2 teaspoon mustard seeds; 1/2 teaspoon kosher salt; 5 whole black peppercorns; 2 whole cloves; 1 bunch radishes, stemmed and halved (about 8 ounces); 1/2 red onion, thinly sliced

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Level: Easy

Total: 40 min (includes cooling time)
Active: 10 min

Yield: 1 pint (8 to 10 servings)

Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.

Level: Easy

Total: 40 min (includes cooling time)
Active: 10 min

Yield: 1 pint (8 to 10 servings)

Ingredients

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1 1/4 cups distilled white vinegar

1/3 cup sugar

1/2 teaspoon mustard seeds

1/2 teaspoon kosher salt

5 whole black peppercorns

2 whole cloves

1 bunch radishes, stemmed and halved (about 8 ounces)

1/2 red onion, thinly sliced

Directions

Special equipment:

a heatproof 1-pint jar

Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.