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These pickled radishes are the perfect combination of sweet and tangy. Put them on the side of just about any meal to bring a touch of pretty crunch to the dish.
And seriously, put the jar in the middle of the table because how perfectly pretty are these? Enjoy!
Hands-on10 minutesOverall30 minutes
Nutritional values (per serving, 2 tbsp/ 25 g/0.9 oz)
Total Carbs1.4gramsFiber0.5gramsNet Carbs1gramsProtein0.3gramsFat0.2gramsof which Saturated0gramsEnergy10kcalMagnesium6mg (1% RDA)Potassium87mg (4% EMR)
Macronutrient ratio: Calories from carbs (58%), protein (17%), fat (25%)
Ingredients (makes 1-quart/L jar)
Using a mandolin or very sharp knife cut the radishes into thin slices.
Layer the slices into jars. I used two wide mouth pint jars. Place a bay leaf into each jar. I also sprinkled extra mustard seeds into mine, but in hindsight they really weren’t necessary.
Place the vinegar, water, sweetener, salt and mustard seeds into a saucepan and bring to the boil.
Very carefully, ladle the hot vinegar mix over the radishes, stopping to tap the jars firmly on the bench to remove air bubbles. Cover radishes completely with vinegar mix.
Make sure rims of jars are clean and seal immediately. If you can stand it, leave for two weeks for the flavour to really develop before serving… but it still tastes awesome straight away. Store in the refrigerator, for three months.
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