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Quick Pickled Radishes

Spicy, crunchy, pickled radishes! No canning necessary. Make these quick pickled radishes to top off burgers, tacos, salad, or just to snack on! Adjust the red pepper flakes to create the level of spice you want. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Condiment, Pantry Staple
Cuisine: American
Keyword: apples, burger, honey, radishes, taco
Season: Fall, Spring
Diet: Dairy Free, Gluten Free, Vegetarian
Servings: 8
Calories: 32kcal
Author: Molly Luzbetak

Equipment

  • Kitchen Knife
  • Small Saucepan
  • Jar

Ingredients

  • 2 bunches radishes*
  • ¾ cup white wine vinegar
  • ¾ cup water
  • 3 tbsp honey*
  • 2 tsp salt
  • ½ tsp mustard seeds
  • 1 tsp red pepper flakes if you like spicy. For milder radishes, use ½ tsp

Instructions

  • Slice radishes into rounds as thin as you can using a sharp knife or mandolin.
  • Place the radish slices in a pint jar. Add red pepper flakes and mustard seeds.
  • Combine vinegar, water, honey, and salt in a small saucepan and heat until the salt and honey are mixed in.
  • Pour the mixture into the jar, covering the radishes. Let cool to room temp before placing in the refrigerator.
  • Eat immediately, or store in the fridge for up to 3 weeks.

Notes

Adapted from CookieandKate
Yields 1 pint jar

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 48mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg