Pickled radish is awesome! Seriously, if you think that because you don’t like radish, and then that means ‘this recipe isn’t for you’, please hear me out.
Pickling vegetables does something amazing to their flavour, and when it comes to radishes, that change is all in the ‘bite’.
Radishes are renowned for their peppery, bitter flavour, but when you take the time to pickle said radish, they lose that cranky bite, and instead take on a gorgeous balance of sweet / salty / sour. You know… all those dreamy things.
This pickled radish recipe is one of the easiest things out there, and the finished product is incredible on anything from these amazing Everything bagels to tacos.
Or, just eat the suckers straight out of the jar (I promise, I will never judge you).
Enjoy with gusto,
- 1 bunch radishes stems removed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 3 bay leaves
- ½ cup white vinegar
- ½ cup sugar
- ¼ cup warm water
- 2 teaspoons salt
- To make the pickled radish, slice the radishes into rounds, approximately 2mm-3mm thick (see note). Place the slices into a clean/sterilised 400ml-500ml jar, with the peppercorns, mustard seeds and bay leaves scattered throughout.
- In a small saucepan, combine the vinegar, sugar, water and salt. Stir over a high heat until the sugar and salt has dissolved, then remove from the heat.
- Pour the pickling mixture over the sliced radishes in the jar and allow to cool and settle for at least one hour before using (see note).