Peppery and slightly spicy with a punch of a crunch, radishes have become everyone’s favorite addition to salads
Recipe by Menachem Goodman
Say no more! These pickled radishes are the perfect addition of flavor to any dish on your table.
YIELDS 1 LB (450 G)
Any dish can use the extra crunch and tang of a pickled radish. Having these in your fridge is a sure way to elevate mealtime with zero effort.
Place a bunch of thinly sliced radishes in an airtight container with 3⁄4 cup each of white wine vinegar and cold water, 2 tsp salt, 2 bay leaves, 1 tsp each of crushed red pepper and black peppercorns, and 2 Tbsp honey. Shake well until everything is combined.
Place it in the fridge for two hours to allow the radishes to pickle. Feel free to keep it in the fridge for up to a week. Put some in your sandwich or on your tacos, or mix some into your salad!
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