Quick Pickled Radishes
Prep time
Total time
Recipe type: Condiments
Serves: 1 to 2 pints
  • ¾ cup apple cider vinegar
  • ¾ cup water [best not to use city water]
  • 3 tablespoons maple syrup [or half as much honey]
  • 2 & ½ teaspoons kosher salt
  • 2 teaspoons pickling spice
  • ½ teaspoon whole cumin seed
  • ½ teaspoon whole coriander seed
  • ¼ to ½ teaspoon pepper flake [optional - leave out if you don't want them spicy]
  • 2 cloves garlic, peeled
  • ½ medium sweet onion, peeled
  • Radishes - probably a couple of good sized bunches, but it depends on how big they are. Wash well, and remove leaves and root ends.
  1. In a small saucepan, heat the vinegar and water to a simmer.
  2. Add the maple syrup, salt, pickling spice, cumin, coriander and pepper flake.
  3. Meanwhile, using a very sharp knife, or a mandolin slicer, cut the garlic, onion and radishes in very thin slices.
  4. Make alternating layers of the garlic, onion and radish, in a glass jar - I used a 24 ounce canning jar, but any kind will work.
  5. Once the vinegar mixture is up to a boil, remove from the heat, and carefully, slowly pour it over the veg in the jar.
  6. You may have a bit more brine than you need, but be sure to spoon in most all of the spices. You can gently run a knife between the veggies and the side of the jar, to allow the spices to distribute better.
  7. Cover with a lid, and allow it to site at room temperature for a few hours, then refrigerate.
  8. These will keep for about 2 weeks, but are definitely best if used up in 1.
Recipe by The Creekside Cook at http://thecreeksidecook.com/quick-pickled-radishes/