Recipe from the Tasting Table Test Kitchen
Pickling from scratch is not rocket science: You need a vegetable, and you need vinegar. That said, pickled radishes are especially satisfying. They sate our hunger for instant pickle gratification because they take barely 30 minutes to make from start to finish. Fresh tarragon gives the radishes a hint of anise-y flavor that infuses not only the radishes but their pickling liquid too. Uses for pickled radishes are limited only by your imagination: Slice thinly and shingle on a sandwich, chop to perk up a salad or serve as dippers alongside Green Goddess dressing. And save that pickling liquid to use in a simple, punchy vinaigrette.
Yield: 1 pint
Cook Time: 25 minutes
1 cup white wine vinegar
1 cup water
3 garlic cloves, thinly sliced
1 tablespoon kosher salt
2 teaspoons granulated sugar
8 medium radishes (preferably breakfast radishes), quartered lengthwise
½ small red onion, thinly sliced crosswise
8 tarragon leaves
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.