A quick pickle is a shortcut to flavor, a little bit of bite and texture in a jar. Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.
Ingredients
Makes 6 servings
Combine first 3 ingredients in a clean 1 quart glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD:Can be made 1 month ahead. (The flavor mellows the longer the mixture pickles.) Keep chilled.
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Reviews (6)
Back to TopI made these and stored for the amount of time in the fridge but preferred them after storing longer. They were quite strong after the allotted time but much more palatable and tasty after longer in the fridge. I love radishes and find this a great recipe to keep them longer with a dash of difference being pickled. I enjoy them.
libuce
Tampa, FL
4/5/2014
I do a CSA and I always get radishes and I am not a fan. This has completely changed my mind! Just had a couple pieces after 4 days in the brine and they are awesome!
scargosun
5/18/2013
Perfect!! And I am from Eastern Europe, so these just might fit the cultural taste preferences, but I thought they were amazing. And so easy to make!!!
Anonymous
Miami, FL
3/7/2013
I have made these zesty pickles four times. They are fab! I read another recipe that said to add a split hot pepper, which was good; I've also added lemongrass from my garden and oregano. Thanks to the other reviewers because the one that said their Eastern European houseguests loved them sold me on making them, and because I also made pickled eggs with the brine as suggested...Sick!
PunkhornP
Southshore, MA
12/18/2012
While I thought these were okay, my Russian houseguests loved them and asked if I had anymore of "those little spicy radishes". They are very strong tasting and made me winch when I ate them, but they are worth making simply for the novelty - and they're easy.
Anonymous
midcoast Maine
7/21/2011
I saw this in my latest issue of BA and had to try it. I changed the recipe slightly, using rice wine vinegar and fewer garlic cloves. It was great. Had 'em devoured in 2 days! But what to do with all that pretty brine? Made pickled eggs! Wow, two for one.
plstraw
Florida
7/15/2011
