These quick pickled radishes with black peppercorns are the perfect addition to tacos, barbecue, or just about any sandwich you can dream of. Each sliced radish is just a little bit sweet, slightly crunchy, and has an amazing amount of zing, which really works well when paired with other foods. The best part is, you can make these in almost no time at all. You’re probably going to want to have a batch in your fridge at all times.
There are times when food sits around our house forever, forgotten and untouched. When it comes to these pickled radishes though, that’s totally not the case. After sitting in our fridge for less than a day, pickling away, and becoming all zingy and perfect, B.O.B. Bob and I cracked these bad boys open and went to town. Y’all, seriously, we ate a third of the jar in just one sitting. They’re that crazy addictive.
Don’t worry though, I’m going to force myself to save the rest for a different day because I think Taco Tuesday definitely needs to happen with these lil’ guys. Piled on top of a taco loaded with beef brisket and corn salad, and perhaps topped with some diced avocado and tomato. Oh yeah, now that’s what I’m talking about. I have a strange feeling that these are going to be a weekly thing I make.
Ingredients:
- 1 (16-oz.) Bag Radishes
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Cold Water
- 1/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar
- 1 Tablespoon Whole Yellow Mustard Seeds
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Whole Black Peppercorns
- 1 to 2 Bay Leaves
Directions:
- Wash and scrub the radishes. Cut off any roots, stems, or bad areas.
- Thinly slice the radishes using a mandoline or a knife.
- Place the sliced radishes into a sterile canning jar.
- In a medium stainless steel saucepan, combine the remaining ingredients.
- Bring to a boil over high heat and then ladle the mixture into the jar of radishes.
- Place the lid and rim on the jar, seal tightly, and then allow it to cool to room temperature.
- Refrigerate until use.
Suggestions:
- You can slice the radishes as thin or as thick as you would like.
- I used a 24-oz. tall glass canning jar for this recipe. If you don’t have one tall canning jar, you can use two smaller ones. Make sure to divide the seeds and black peppercorns between the two jars. I also suggest adding a second bay leaf, so that you can have one in each jar.
- Do not eat the black peppercorns or bay leaf in this recipe. They are for flavor only.
- Allow the radishes to rest for at least 4 hours to develop flavor.
- These radishes will keep for a few weeks in the refrigerator.
Improvements:
- Use these radishes on tacos, on salads, or just eat them as is.
- Add a finely chopped shallot to the jar with the radishes.
- Add a cinnamon stick or a few cloves to this recipe.
Ingredients:
- 1 (16-oz.) Bag Radishes
- 1/2 Cup Apple Cider Vinegar
- 1/2 Cup Cold Water
- 1/4 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar
- 1 Tablespoon Whole Yellow Mustard Seeds
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Whole Black Peppercorns
- 1 to 2 Bay Leaves
Directions:
- Wash and scrub the radishes. Cut off any roots, stems, or bad areas.
- Thinly slice the radishes using a mandoline or a knife.
- Place the sliced radishes into a sterile canning jar.
- In a medium stainless steel saucepan, combine the remaining ingredients.
- Bring to a boil over high heat and then ladle the mixture into the jar of radishes.
- Place the lid and rim on the jar, seal tightly, and then allow it to cool to room temperature.
- Refrigerate until use.
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TASTE OF HOME FEATURED RECIPE
This “Quick Pickled Radishes” recipe has been featured in Taste of Home. CLICK HERE to see the recipe.
Please make sure to check out the other great “Celebrating All Things Pickled” recipes below. A huge thanks to Culinary Adventures with Camilla for hosting this event.
- The Beard and The Baker: Quick Spicy Pickles
- Karen’s Kitchen Stories: Jalapeño Pickled Eggs
- A Day in the Life on the Farm: Gardiniera
- Savory Moments: Quick Pickled Radishes
- Lemon Blossoms: Pickled Jalapenos (Taqueria Style)
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Quick Pickled Radishes with Black Peppercorns
- Culinary Adventures with Camilla: Pickled Quail Eggs
