Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Pickled Radishes
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- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 10 min
- Yield: 1 pint (8 to 10 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 38
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 104 mg
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)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 38
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 104 mg
Ingredients
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.
