Quick-Pickled Tarragon Radishes

Getting reviews...
  • Level: Easy
  • Total: 6 hr 35 min (includes chilling time)
  • Active: 5 min
  • Yield: 1 quart pickles
These pickled radishes have it all. They’re tangy, acidic, a little spicy and very crisp. Mustard seed add a warmth and nuttiness that is balanced out by notes of licorice from fresh tarragon. They’re a perfect briny bite for livening up tacos, burgers, salads and more!



Special equipment:
a 1-quart jar
  1. Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
  2. Add the vinegar, sugar and mustard seeds and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
  3. Pack the radishes and tarragon into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine).
  4. Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.