I had an excess of radishes in my pantry so I decided to pickle them before they turned bad. They will make a nice garnish to pulled pork or a rich stew like bœuf bourguignon.
Pickled Radishes
A KitchenInspirations Original Recipe
Makes 250 mL (1 cup)
Ingredients:
- 160 g (~1 cup) radishes, sliced thinly
- 30 g (~5 cloves) garlic, sliced thinly
- 250 mL (1 cup) white vinegar
- 5 mL (1 tsp) salt
- 5 mL (1 tsp) sugar
- 5 g (~ 6 sprigs) dill sprigs
- 250 mL (1 cup) sterilized canning jar
Directions:
- Combine vinegar, sugar and salt and heat until both salt and sugar have dissolved, stir well.
- Add the radishes and garlic slices to the jar and pour the hot liquid over to cover. Tap the jar a few times to burst any air bubbles.
- Pour the liquid over the radishes and tap the jar on the counter a few times to get the liquid dispersed evenly. Add the dill sprigs, making sure they are covered in the liquid. Screw on the lid.
- Use immediately or process jar for 10 minutes (or as required in your neck of the woods), allow to cool on the counter. Label. Store for 3 months in a cool, dark place or use within a month in the fridge.
Beautiful! Aren’t the radishes cute when they change the colour after pickling? I often do this with leftover chillies and cucumbers. I sometimes pickle radishes in salted brine, but never in vinegar.
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Ok the other day I ordered some seeds and they send me a packet of seeds which I hadn’t ordered, it was radish. Ironical I thought, that I am not a radish eater so what to do with it. Now I am going to go out into my garden and plant the seeds! I love pickles and pickled radish? Yes, absolutely gorgeous idea!
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Thank you Helene, I’m so glad my little blog was such inspiration to you!
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Great idea to pickle the radishes.
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Thank you kindly, Karen.
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Wow, these are beautiful! I’d probably do a small refrigerator version as I’m the only radish fan around here (surprise, surprise!!).
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That’s a great idea if you don’t want to pickle a few bottles! I’ll have to keep that in mind next time.
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Pickled radishes are great! I do refrigerator pickling, so they don’t last that long. But that’s OK, they get eaten pretty quickly anyway! Good dish — thanks.
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Thanks John, Liz also suggested refrigerator pickling so I’ll definitely give it a go next time.
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I love pickles and this has got to go on the list! 😀 Loving the addition of garlic to this pickling mixture.
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Thank you so much Lorraine, the garlic really sets them apart from ordinary pickled radishes.
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Never tried pickling my own anything, who knew it was this easy! I guess I figured I’d need special equipment or something but turns out I have everything you listed!
Hope you’re staying warm beautiful ❤
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Thank you for your lovely words Dana. Pickling is really easy, hope you give it a try soon.
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I think I will indeed ❤❤
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I love pickled radishes but I’ve never made my own. How did you slice the radishes? Did you use a mandolin? xx
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Hi Charlie, indeed, I used a mandolin although I do have a steady and even cut, the mandolin makes fast work of it.
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I love pickled veg – my go to is red onion but I’ve been wanting to expand into radish and turnip (especially swoon-worthy in shawarma salad :o) It really breathes a whole new life into these humble beauties.. Plus, that soft pink colour is just so pretty!
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Hi Kelly, I love pickled onions too. Turnip sounds like a beautiful addition, thank you.
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I love everything pickled, just never tried to do it myself … Thanks for the recipe!
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Thank you, Cecilia, they were quite tasty.
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They look very crunchy and appetizing!
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Hi Angie, thank you, they made a great addition to an antipasto platter recently.
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