A couple of weeks ago my wife and I went to a cooking class featuring Mesopotamian recipes. It was an interesting menu that night, with kabobs, yogurt dip, lavosh bread and a lovely Persian dessert called Ranginak, made with dates, walnuts and pistachios. One thing we made for an appetizer was some Arabic pickled turnips. They were easy to make, quite tasty, and I was thinking, “that would be good with radishes”.
So here we are in late spring with a lot of radishes ready to harvest. It sounded like a good time to make some pickles! I made these with homegrown Daikon radishes, but they would be good with any type radish you happen to have available. Red radishes or Chinese Beauty Heart types (aka watermelon radishes) would be especially pretty.
With these quick and easy radish pickles, you don’t need to wait more than a couple of hours to have something crunchy to munch on. Most of the ingredients are likely to already be in your pantry. The pickles will keep for several days stored in the refrigerator.
Quick Radish Pickles Print This Recipe
adapted from several sources
1 lb radishes, sliced or cut into chunks
1 cup white wine vinegar
1 cup water
1 Tbsp kosher salt
2 tsp sugar(optional)
3 cloves garlic, crushed
1. Pack radishes into your favorite heat proof pickle jar.
2. Heat vinegar, water salt and sugar(if using) to a boil in small saucepan. Pour over radishes in jar.
3. Let cool to room temperature, then refrigerate.
4. Let sit for several hours before eating, or even better let sit overnight.
Makes about one quart of pickles.