Pickled Pink 

A quick, versatile refrigerator pickle 

| Recipes | Raquel Pelzel
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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.

Pickled Radishes

Yield: 1 pint


Cook Time: 25 minutes

  • INGREDIENTS
  • 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

DIRECTIONS

Bring the vinegar, water, garlic, salt and sugar to a simmer in a medium saucepan set over high heat. Reduce the heat to medium and simmer for 20 minutes.

Turn off the heat, then add the radishes, onion and tarragon. Cool to room temperature, transfer to an airtight container and chill (they stay crunchy and flavorful for up to one week).

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