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Pickled Radishes

Kristina Navarro

Seasonal
Soups & Sides
All seasons

Download the full recipe.

Ingredients:

• 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

Method:

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.