Quick Pickled Radishes

These vibrant pickles add crunch and acidity to any dish while showcasing radishes' natural beauty.

Ingredients

• 500g radishes, thinly sliced
• 150ml white vinegar
• 150ml water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tsp coriander seeds
• 1/2 tsp black peppercorns
• 2 bay leaves

Method

Prepare radishes

1. Wash and trim radishes, removing greens.
2. Slice thinly using mandoline or sharp knife.
3. Pack into clean glass jar.

Make brine

1. Combine vinegar, water, sugar, and salt in saucepan.
2. Add spices and bring to gentle boil.
3. Stir until sugar and salt dissolve.
4. Pour hot brine over radishes.

Pickle

1. Cool to room temperature.
2. Refrigerate at least 30 minutes before serving.
3. Best after 2-4 hours when flavors develop.

Color magic

The natural anthocyanins in radishes create beautiful pink pickling liquid - no artificial coloring needed.

Spice variations

• Asian style: Add ginger and rice vinegar
• Mexican style: Include jalapeño and oregano
• Dill style: Add fresh dill and garlic

Uses

Perfect on tacos, salads, sandwiches, or cheese boards. The peppery bite mellows while maintaining satisfying crunch.

Store refrigerated up to 2 weeks, though they're best within the first week.