These quick pickled radishes will add a tangy, addictive, crispy crunch to any dish.
Where have pickled radishes been all my life? Why haven’t I bothered to make them before? Ever since I made these the other day, I’ve been putting them on everything, including my favorite salad at the moment: Fiesta Burrito Salad .
The crunch is so addictive!
You can use a mandolin to slice the radishes or simple use a sharp knife. Either way, watch your fingers!
Enjoy these quick pickled radishes on tacos, burritos, bowls, salads, and more.
If you make this Quick Pickled Radish recipe, let me know how it comes out! Snap a pic of it and tag me on Instagram!
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Recipe
How To Make Quick Pickled Radish
These pickled radishes will add a tangy, addictive crunch to any dish. Enjoy them on tacos, burritos, bowls, salads, and more.
Servings 1 makes enough to fill ½ pint jar
Ingredients
- ½ cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons sea salt
- ½ teaspoon mustard seeds (optional)
- ½ teaspoon red pepper flakes (optional)
- ½ cup water
- 1 bunch radishes (trimmed and thinly sliced)
Instructions
- In a small saucepan, combine vinegar, maple syrup, salt, mustard seeds, red pepper flakes, and water. Bring to a boil, then reduce heat to simmer for 1 minute.
- Add radishes to a medium-sized jar and pour the vinegar mixture over the radishes. Allow them to cool to room temperature (about 1 hour).
- Cover the jar with the lid and refrigerate. They will keep in the fridge for about 2 week. Note: I found that they began to lose their crispy crunch after the 4th day.
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