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.