DifficultyBeginner

Spring is radish season and it is often the first vegetable to emerge in the garden. Radishes are some of the easiest and quickest vegetables to grow. They grow very quickly after seeding. I grew up with a mum who always had radishes cut up in the fridge to snack on. Well, really she was the only one who snacked on them. The only variety that was available in the grocery store back then was the standard hot, reminiscent of horse-radish flavoured red radish that most everyone disliked. Many years later in my own garden I since have discovered the many other varieties that are mild and slightly sweet. Once of my favourite varieties and the variety I use in this recipe are French Breakfast radishes. They are mild and even children enjoy them. Other mild varieties are the multi-coloured (pink, white, purple) Easter Egg and Watermelon. Prep time does not include the time required to pickle these. You can add fresh woody herbs such as thyme and rosemary. Soft herbs like basil will only dissolve in the liquid so that will not work in this. Most quick pickled recipes call for white sugar, table salt and white vinegar, all of which I avoid, for health reasons, however you can use white vinegar in these if that is what you have available. Suggestions on how to enjoy these: in sandwiches or burgers, on crackers, in tacos or burritos, atop cheese on toast or whatever you come up with!
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Yields20 Servings
Prep Time20 minsTotal Time20 mins
 3 -4 bunches of French or Easter Egg variety of radish or your favourite radish variety (about 20 radishes per bunch)
 2 cups filtered hot water
 1 cup white wine vinegar or apple cider vinegar
 3 tsp sea salt
 2 whole peeled garlic cloves
 ½ -1 tbsp whole black or pink peppercorns
1

Slice the radishes as thinly as you can and divide them between 2 mason jars (I use two-3 cup/800ml capacity wide mouth mason jars or depending on size of your radishes you can fit them in one 3 cup jar and one 12 ounce jar. Pour hot water, vinegar, salt, sweetener into a medium bowl and stir until salt dissolves.

2

Divide garlic cloves and peppercorns between the two jars. Use a funnel to pour the pickling liquid over the radishes in the jars Cover the radishes completely with the liquid. If you like you can add sprigs of fresh thyme or rosemary (don’t add soft herbs like basil as they will just dissolve in the liquid) Set aside on the counter for about 1 hour. Place lids on the jars and store in the fridge for up to 3 weeks.

3

I recommend waiting at least 24 hours before you dive into these. Remove desired amount of radishes with a fork (minus the pickling liquid).

Ingredients

 3 -4 bunches of French or Easter Egg variety of radish or your favourite radish variety (about 20 radishes per bunch)
 2 cups filtered hot water
 1 cup white wine vinegar or apple cider vinegar
 3 tsp sea salt
 2 whole peeled garlic cloves
 ½ -1 tbsp whole black or pink peppercorns

Directions

1

Slice the radishes as thinly as you can and divide them between 2 mason jars (I use two-3 cup/800ml capacity wide mouth mason jars or depending on size of your radishes you can fit them in one 3 cup jar and one 12 ounce jar. Pour hot water, vinegar, salt, sweetener into a medium bowl and stir until salt dissolves.

2

Divide garlic cloves and peppercorns between the two jars. Use a funnel to pour the pickling liquid over the radishes in the jars Cover the radishes completely with the liquid. If you like you can add sprigs of fresh thyme or rosemary (don’t add soft herbs like basil as they will just dissolve in the liquid) Set aside on the counter for about 1 hour. Place lids on the jars and store in the fridge for up to 3 weeks.

3

I recommend waiting at least 24 hours before you dive into these. Remove desired amount of radishes with a fork (minus the pickling liquid).

Quick Pickled Radishes (Refined Sugar Free)