Easy Pickled Radish



Easy Pickled Radish


This simple, tasty pickled radishes recipe is ready to serve in just 24 hours because they ferment in the refrigerator.




1 large radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons rock sugar or regular sugar
8 teaspoons salt
5 dry chili pepper, diced  (optional)


Step 1:    To prepare the radishes:  Peel the skin off.  Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin slices.   Add salt to the radish.  Mix well.  Set aside for 30 minutes.   Drain the water and add diced dry chili pepper.



Step 2:    To prepare the brine: In a small saucepan, combine the vinegar, water, rock sugar and  2 tablespoons of salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.



Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.