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These refrigerator pickles have a nice sharp bite that increases with time.
Prep.
Category:
Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
pickled-red-radishes
- 1 lb radishes
- 2 clv garlic
- 1 c water
- 1 c white vinegar
- 2 t salt
- 2 t sugar
- 1 chile pepper
Pickled Red Radishes Directions
- Pack the sliced radishes, garlic, peppercorns, and chile pepper (if using) in a clean pint jar, and set aside.
- Combine the water, vinegar, salt, and sugar or honey in a non-reactive saucepan. Bring to a boil over high heat, and stir until the salt and sugar have dissolved. Remove from heat and pour the hot liquid over the radishes.
- Cover and let cool to room temperature, then refrigerate.
- They'll be ready to eat after 24 hours. Keep, refrigerated, for up to 1 month.