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Cooking3/29/16
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Pickled Radishes

These pretty pink rounds pack a spicy punch

Pickled cukes are good for adding crunch to sandwiches and salads, but when spring rolls around, we're all about putting in-season peppery radishes in a quick pickle.

It's beyond easy: All you have to do is layer thin radish rounds into a jar along with some jalapeño and pickling spices then drench them in a sweet-and-sour pickle brine. While the radishes steep, their magenta hue leeches out into the brine and turns it the prettiest shade of pink. Don't let the mild-looking liquid fool you, because these pickled radishes pack a punch, thanks to that sneaky spicy pepper hiding in the jar.

After trimming one bunch of red radishes of their tops and tails, use a mandoline or a very sharp knife to slice the radishes into very thin rounds. Fill a heatproof pint jar to the brim with the radish rounds along with a thinly sliced small jalapeño, ½ teaspoon of whole mustard seeds and 2 teaspoons of whole peppercorns. Set aside.

In a small saucepan over medium heat, stir ¾ cup of white wine vinegar, ¾ cup of water, 2 teaspoons of kosher salt and 3 tablespoons of maple syrup together, and bring to a boil. Remove from the heat and pour over the radishes. Let sit until cooled to room temperature, then cover and refrigerate. The pickles will last several weeks in the fridge.

Get more pickled vegetable recipes:
• Quick Pickled Red Onions
• Pretty Pickled Carrots
• Easy Pickled Jalapeños