Vegetables Root Vegetables Radish Spicy Quick-Pickled Radishes Be the first to rate & review! These zesty pickled radishes make a great accompaniment to rich pâté or rillettes. Slideshow: More Vegetarian Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 15 mins Yield: 1 quart Ingredients 1 pound radishes with fresh leafy greens, halved lengthwise 12 dill sprigs 1 1/2 cups distilled white vinegar 5 garlic cloves, crushed 5 chiles de árbol, halved 3 tablespoons kosher salt 1 tablespoon sugar Directions Pack the radishes and dill into a heatproof 1-quart jar. 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. Rate it Print