Quick Pickled Radishes
Quick Pickled Radishes are crunchy, tangy and a little spicy. They make a great addition to tacos, sandwiches and salads.
Servings 6
Calories 24kcal
Ingredients
- 3/4 cup white wine vinegar
- 3/4 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 2 cups radishes thinly sliced
Instructions
- Combine vinegar, water sugar, salt, peppercorns and mustard seeds. Cook until sugar and salt dissolve.
- Pack sliced radishes into a clean 16 ounce mason jar. Pour brine over the top. You may not use all of it. I do like to make sure that I add all of the peppercorns and mustard seeds though. Screw lid on jar and refrigerate for at least 1 hour.
Notes
Store in the refrigerator and use within 2 weeks.
Nutrition information for estimation purposes only.
Nutrition
Calories: 24kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1182mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 0.4mg