Quick Pickled Radish Recipe
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.
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Servings: 1 jar
Calories: 141kcal
Equipment
- 500 ml Kilner/Mason jar or similar sized jar
Ingredients
- 200 ml white wine vinegar
- 100 ml water
- 1 tablespoon sugar
- 1 teaspoon sea salt
- ½ teaspoon black peppercorns
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 250 g radish (washed, then topped and tailed)
- 1 sprig fresh dill (optional)
Instructions
- 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 Recipe
Amount Per Serving
Calories 141
Calories 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 •
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