Radishes are one of the easiest vegetables to grow. They are the perfect cool weather crop to start with; all they need is loose soil, good drainage, and occasional water to thrive.

We typically grow the usual favorites such as Cherry Belle and English Breakfast. However, this year, our Malaga radishes performed the best. They were ready in a little over a month and have such a beautiful, purple skin that I couldn’t resist sowing way more than we needed.

You can only roast radish and throw it in salads for so long before it gets old.

Luckily, you can pickle radishes much like cucumbers. While the smell can be a little off-putting (fair warning before you open the jar) the taste is a complete contrast to the aroma this pickled vegetable puts off.

Quick-Pickled Radishes Ingredients:

  • 1 bunch thinly-sliced round radishes
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1 teaspoons kosher salt
  • 3 tablespoons honey
  • 1 whole, peeled garlic cloves

Pickled Radish Recipe Directions:

  1. Prepare your radishes by slicing off the tops and bottoms. Thoroughly clean any dirt and debris off in the sink.
  2. Next, using a mandoline or sharp chef’s knife, slice the radishes into very thin slices.
  3. Pour water, vinegar, honey, and salt in a pan and heat up everything but the garlic and radishes. Bring to a light boil. You will know it is ready when everything has dissolved.
  4. Pack a clean canning jar with thinly sliced radishes and a clove of garlic. Pour the hot liquid over the radish slices until fully covered and let cool.
  5. Once cooled, cover with a lid and place the closed jar in your refrigerator.
  6. Your pickled radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks (if they last that long)

The pickled radishes last 2-3 weeks in the fridge.

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