Pickled Radishes

By mirandavoegeli

Recipes + Menus | recipes

Pickled Radishes
A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Serves 6

Recipe by Eric Werner

July 2011

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Ingredients

10 red radishes, trimmed, unpeeled, quartered
10 cup garlic cloves
1 teaspoon whole black peppercorns
2 cups distilled white vinegar
1 teaspoon kosher salt
1 teaspoon sugar

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Combine first 3 ingredients in a clean 1-quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.

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