If you've never had pickled radishes, you should definitely give this recipe a try. They're sweet, crunchy, a little bit spicy and perfectly salty. They can live in your fridge for a few weeks if you keep them in an airtight jar and they can be spiced up by adding red pepper flakes, mustard seeds, or even dill. What you do with them - well that's up to you!
To get started and to get the radishes ready to be pickled, you can either slice them very thin with a super sharp pairing knife or you can use a mandoline - which is the preferred method because it creates uniform cuts in about half the time. Whichever way you choose, just be careful because not only are radishes pretty small and hard to handle, but they're also round which makes them even more risky!
Once you have them pickled, you can add them on a number of sandwiches like these delicious vegetarian sloppy joes that are made with barley and a bunch of deliciously caramelized vegetables. They're even great atop a classic egg salad sandwich or nestled between two buttered pieces of white bread. You can even place a bowl of these pickled radishes on any DIY sandwich bar. However you choose to use them, I can assure you that they're a great addition to any sandwich!
- 1 cup of radishes, thinly sliced
- .5 tbsp sugar
- 1/4 tsp salt
- 1/2 cup red wine vinegar
- 1/4 cup water
- Prep Time: 60 minutes
- Total Time: 60 minutes
- Yield: 1 cup
1. In a small bowl, toss radishes with sugar and salt. Then place them in an airtight container and fill them up with vinegar and then water. Shake and let marinate for at least 30 minutes. You can use them before this but they will not be as flavorful.