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Pickled Radishes

Kristina Navarro

Soups & Sides
All seasons

Download the full recipe.


  • 1/2 pound radishes, thinly sliced
  • 1 cup water
  • 1 1/2 cups red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Italian spices
  • 1 garlic clove, smashed


  1. Fill a pint-sized Mason jar with sliced radishes and set aside.
  2. In a pot, heat the water, vinegar, sugar, spices, and garlic to a gentle simmer and stir until sugar is completely dissolved.
  3. Let mixture cool to room temperature and pour over the radishes leaving 1-inch of headspace.
  4. Cover and refrigerate for at least 4 hours before serving. Pickled radishes will store

    in the refrigerator for up to 2 months.

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