Savory Moments: Quick pickled radishes

Jar filled with quick pickled red radishes with a five radish slices on a plate.

Bright, colorful, and crisp, these quick pickled radishes are an easy way to liven up any salad or sandwich. And, aside from adding lovely color to a relish tray, they would even be terrific in a burrito or a taco.

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They provide some crunch, a touch of heat if your radishes are bit spicy, and that classic vinegar pickle tang. They are a great way to use up some radishes from your CSA or garden when you get more than you can eat raw and in salads.

I'm a big fan of quick pickling. I used to can a lot more, but these days I just don't have to time or energy to do so as often as I used to. But, I do love making small-batch jars of refrigerator quick pickles.

My favorite thing about them is that they remain crunchier and firmer than canned pickles. They don't last as long, but are terrific to have on hand.

Quick pickles use equal amounts of vinegar and water and a tablespoon of salt for a quart jar. This is the standard formula I use and then you can build and change the flavors from there by adding sugar or different spices as desired.

Some of my favorite quick refrigerator pickles are pickled jalapenos, pickled banana peppers, bread and butter zucchini pickles, hot & spicy turnip pickles, pickled quince, deli-style refrigerator dill pickles, pickled green tomatoes, and quick pickled red onions.

You can quick pickle almost any vegetable and many fruits as well. Change-up the type of vinegar and any spices and the possibilities are pretty endless.

Want more quick pickle ideas? Check out this round-up of 18 Fruit & Vegetable Quick Pickles.

Jar full of quick pickled radish slices.

Yield: 1 quart jar

Quick Pickled Radishes

ingredients:

1 lb. radishes
2 garlic cloves, peeled
1 cup red wine vinegar
1 cup water
1 tablespoon sugar
1 teaspoon salt

instructions:

How to cook Quick Pickled Radishes

Trim the ends from the radishes and slice them into about 1/4-inch rounds. Put them into a quart sized glass jar along with the garlic cloves.
Place the red wine vinegar, water, sugar, and salt in a small saucepan. Heat until the mixture comes to a low boil. Stir and continue to heat until the sugar and salt are dissolved.
Let the liquid cool and then pour into the jar. Press the radishes down with a spoon until they are covered.
Let cool. Cover the jar with a lid and refrigerate for about 24 hours before eating.

Created using The Recipes Generator

I hope you try out these radish pickles or some other quick pickled vegetables this summer! Let me know in the comments below.

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