These zesty pickled radishes make a great accompaniment to rich pâté or rillettes. Slideshow: More Vegetarian Recipes 

Kay Chun
November 2015

Gallery

© Con Poulos

Recipe Summary

total:
15 mins
Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pack the radishes and dill into a heatproof 1-quart jar.

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  • In a small saucepan, combine the vinegar, garlic, chiles, salt, sugar and 1/2 cup of water and bring to a boil, stirring to dissolve the sugar. Pour the hot brine over the radishes and let cool to room temperature. Serve at room temperature or chilled.

Make Ahead

The pickled radishes can be refrigerated in the brine for 3 days.

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