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Epicurious

Pickled Radishes

4.8

(6)

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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.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves
1 teaspoon whole black peppercorns
2 cups distilled white vinegar
1 teaspoon kosher salt
1 teaspoon sugar

Preparation

  1. 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.

TagsPickleCondimentRadishRoot VegetableVegetableGarlicDairy FreeGluten FreeNut FreeVeganVegetarianKeto5 Ingredients or FewerEasyPickle & PreserveBon Appétit
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