Print This Recipe

Print Friendly and PDF

Wednesday, April 19, 2017

Quick Pickled Radishes

This month the Food in Jars Mastery Challenge was Quick Pickles. Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar) solution and stored in the refrigerator.Quick pickling is also a brilliant solution for preserving a variety of vegetables from the market or your own garden. Quick pickling doesn't require canning or a bushel of vegetables. Best of all, you can adapt this simple formula for any fresh vegetables; try a mixture of vinegars and spices for a truly custom pickle pleasure.

I like to use up leftovers for this method, this passed weekend I made some cucumber and radish appetizers for our Annual Easter Party and had a bag of radishes left over. I decided to quick pickle them since I'm the only one here that eats them.

Quick Pickled Radishes

1 cup white or apple cider vinegar
1/4 cup water (optional... I like stronger vinegar flavor)

1 tablespoon sugar (also optional)
1 1/2 teaspoons kosher salt
1 small bag radishes, thinly sliced

Whisk first 4 ingredients in a small bowl until sugar and salt dissolve. Place red onion in a jar; pour vinegar mixture over. Cover and chill. Store in the refrigerator. 

1 comment: