Pickled Radishes
- Level: Easy
- Yield: 1 pint (8 to 10 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 38
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 104
- Total: 40 min (includes cooling time)
- Active: 10 min
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
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.