The crunch of a radish works perfectly in a quick pickle. These spicy pickled radishes are made by adding whole spices to the pickling liquid, along with some fresh dill fronds.
Pour the white wine vinegar and water into a small saucepan, add the sugar and place over a medium heat. Warm the liquid up and stir until the sugar and salt have dissolved in the pickling liquid.
Remove the saucepan from the heat, add the dry spices and stir through, then set the pan aside to cool for 5-10 minutes.
Finely slice the radish into thin slices and place into a 500 ml Kilner/Mason jar. You can layer the radish with the dill fronds if using.
Pour the pickling liquid over the radish, adding the spices to the jar too. Place the lid on the jar and place in the refrigerator to chill for a least 2 hours.
Notes
I use a sharp kitchen knife to slice the radish, but for thin even-sized slices I would recommend a mandolin.Once made, this quick radish pickle can be stored in the refrigerator for up to 10 days, although the pickle is best enjoyed up to 5 days.
Nutrition Facts
Quick Pickled Radish
Amount Per Serving
Calories 141Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Sodium 2481mg108%
Potassium 741mg21%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 17g19%
Protein 2g4%
Vitamin A 52IU1%
Vitamin C 39mg47%
Calcium 118mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •