Pickled Radishes with Garlic

By Julie Van Rosendaal on November 04, 2013

I've been going a bit crazy with the pickles this year, rummaging through the farmers' market to find new victims for my pickling brine. The truth is, pickles are limited to wee cucumbers; anything from carrots to beets to chard stems can be quickly pickled and stored in the fridge for a little something tangy to add to salads or sandwiches, or eat straight-up. Try crunchy, peppery radishes spiked with whole garlic cloves in a quick sweet-tart brine - they're divine chopped up into potato salads or tucked into sandwiches, or snuck straight from the jar late at night if you happen to be a pickle addict.

Pickled Radishes with Garlic

Adapted from Bon Appetit, 2011

10 red radishes, trimmed and quartered

5 whole garlic cloves

5-10 whole black peppercorns

1 1/2 cups rice vinegar

1 tsp. kosher salt

1 tsp. sugar

Place the radishes, garlic and peppercorns in a clean glass jar (or a couple jars). In a small saucepan bring the rice vinegar, salt, sugar and 1/2 cup water to a boil; set aside to cool slightly and pour over the radishes. Cover and refrigerate for up to a month.


By Julie Van Rosendaal| November 04, 2013

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