Pickled Radishes
Quickly transform crisp radishes into tangy, vibrant bites perfect for salads, sandwiches, or the ultimate snack.
Ingredients
- 1 1/4 cup white wine vinegar, or any vinegar that is 6% acetic acid
- 1/3 cup sugar
- 1/2 tsp mustard seeds
- 1/4 tsp celery seeds
- 1/2 tsp kosher salt
- 6-7 whole black peppercorns
- 2-3 whole cloves
- 1 bunch radishes, stemmed and halved or sliced
- 1/2 small red onion, finely sliced
Instructions
- Combine the vinegar, sugar and spices in a saucepan over medium heat to dissolve the sugar.
- Gently add the radishes and onion, bring up to a simmer and remove from the heat.
- Carefully transfer into a heat-proof jar. Allow to sit uncovered for about 30 minutes, or until cooled to room temperature. Use immediately or keep covered in the fridge for up to 2 weeks.