Today I’m sharing my new favorite condiment. I’ve been putting radishes on lots of things lately because they lend a lovely bite without overpowering other flavors like, say, raw onions can. Their pickled counterparts pack a spicier, vinegary punch. These crisp, spicy radish pickles are super easy to make and liven up everything from tacos, burgers, salads, toast, sandwiches and more.
The nice thing about quick pickles is that they’re ready almost right away, but beware that boiling vinegar will stink up your kitchen. I’ve learned that the thinner you slice the vegetables, the sooner they soak up the flavors of vinegar and spices. I caved and bought a mandoline for such tasks—it makes super thin slicing quick and easy, but it’s also a good way to lose a fingertip. A sharp chef’s knife works well, too. Quick pickles keep well for a few weeks in the refrigerator, which is enough time for us to polish them off.
Quick Pickled Radishes
1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
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