Quickly pickled radishes are great on bánh mì sandwiches, grilled meats, salads, and everything else what needs a tangy bite.
I am jump-starting today’s post with a disclaimer, pickled radishes evolve from all white with a red rim into bright raspberry pink. They get prettier hour by hour.
There is always a jar with pickled food in my fridge. This jar is dedicated for vinegary food solely because if you use it once for this, it’s exclusive and there is no way back. So I had filled it up with quickly pickled red onions on a regular basis, occasionally rotated with pickly pickles if in season. It was about time for something new. I was in need for a new pickling idea, something you just pull out of the refrigerator and bring on the table with grilled meat. I found it at the farmers market: radishes are perfect for quick pickling and also for smoky food. Serve them with burgers, salads, bratwursts, and wherever you would put a pickle on. But also think about roasted potatoes, one heaping of cottage cheese or sour cream, some quickly pickled radishes and sprinkles of chives and coarse sea salt.
quickly pickled radishes
I have to admit the smell is not very pleasant, a rather funky kind of cabbage smell with a nose-biting effect from the vinegar, but that’s fine you’ll get over it. You get rewarded by the taste: tangy, a little spicy and a well-balanced sweetness.
- 450 g / 1 pound red radishes
- 235 ml / 1 cup rice vinegar
- 180 ml / ¾ cup water
- 1 garlic clove, peeled and smashed
- 50 g / ¼ cup granulated sugar
- 1 tsp. sea salt
- ½ tsp. ground fennel seeds
- Wash and trim the radishes. Slice them thinly, works best using a food processor. Transfer to a clean jar and set aside.
- In a small, non-reactive saucepan add vinegar, water, garlic, sugar and salt and bring to a boil. Reduce the heat and simmer just until the sugar is dissolved.
- Pour the hot vinegar mix into the jar with the radishes and cover tightly with a lid. Let cool until room temperature, store in your refrigerator.