Pickled Radishes

Pickle these radishes in only 15 minutes and serve them at your next dinner party.

  • Total Time:
  • Servings: 6
  • Time(Other): Plus overnight pickling

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  • 1 cup very hot water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 cup distilled white vinegar
  • 8 small radishes, thinly sliced
  • 1 medium daikon (1 pound), peeled and thinly sliced
  • 2 garlic cloves, thinly sliced

How to make this recipe

  1. In a quart-size glass jar with a tight-fitting lid or in a large resealable plastic container, combine the water, sugar and salt; cover and shake until dissolved. Add the vinegar along with the radishes, daikon and garlic. Cover and refrigerate overnight. Drain the pickled radishes before serving.

Make Ahead

The drained radishes can be refrigerated for up to 1 week.

Contributed By Photo © Anson Smart Published January 2010

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