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Pickled Radishes: A Delicious and Easy Condiment

As a pickling enthusiast, I’m always on the lookout for new and exciting ways to preserve my favorite vegetables. And let me tell you, pickled radishes are a game-changer. Not only are they incredibly easy to make, but they’re also ridiculously delicious and versatile.

Crunchy, tangy, and oh-so-addictive

The best part about pickled radishes is that they require no special equipment or ingredients. Just thinly slice some radishes, toss them in a jar with some vinegar, sugar, salt, and spices, and let them sit in the fridge for a few hours. Voila! You’ve got a tasty condiment that’s perfect for topping sandwiches, salads, or just snacking on straight from the jar.

I like to add some sliced shallots and fresh dill to my pickled radishes for extra flavor and texture. And if you’re feeling adventurous, you can always throw in some other veggies like carrots, cucumbers, or jalapenos to create a colorful and flavorful mix.

The perfect combination of sweet, sour, and savory

One of the things I love about pickled radishes is that they’re a great way to extend the shelf life of your veggies. Radishes can be a bit finicky to store, but by pickling them, you can enjoy them for weeks to come. And as they sit in the fridge, they’ll only get better and better, developing a deeper flavor and a beautiful pink color.

The longer they sit, the pinker they get!

So if you’re looking for a new way to spice up your meals, give pickled radishes a try. They’re easy, delicious, and perfect for adding a tangy kick to any dish.

How to Make Pickled Radishes

Ingredients:

10 small radishes, thinly sliced
1 small shallot, thinly sliced
2 sprigs fresh dill
3/4 cup rice wine vinegar
1 1/2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon mustard seeds
1/4 teaspoon crushed red pepper

Instructions:

Slice the radishes and shallots thinly and place them in a 16-ounce glass jar with a tight-fitting lid.
In a small saucepan, combine the vinegar, sugar, salt, peppercorns, mustard seeds, and crushed red pepper. Bring to a boil over medium heat.
Carefully pour the vinegar mixture over the radishes and shallots. Leave uncovered and let cool to room temperature, about 1 hour. Cover and refrigerate for at least 2 hours and up to 2 weeks.

Tips and Variations

Use a mandoline or sharp knife to slice the radishes and shallots thinly.
Add other veggies like carrots, cucumbers, or jalapenos to the mix for extra flavor and texture.
Experiment with different vinegars, such as apple cider or white wine, for a unique flavor.
Let the pickles sit for a few days before serving to allow the flavors to meld together.