This my second batch of pickled radishes and I cannot get enough! Radishes grow really well on our farm, and we grow a pretty big variety. Daikon radish, watermelon radish, red radish, and these French Breakfast radishes. I love the flavor of all of them, but sometimes the salad radishes, like the red radishes and French breakfast radishes get lost at the bottom of my vegetable crisper. We’ve tried a lot of refrigerator or quick pickles, so I decided to give it a try with radishes. If radishes are too spicy for you, this is a great format for them. Pickled they become sweet and mild. A perfect topping to any salad, last night our simple salad was pickled radishes, olive oil, lettuce, salt, and pepper. Julienne one bunch of French Breakfast or red radishes.
Heat the vinegar, a pinch of salt, and sugar together on the stove. If you have it, the red wine vinegar is a unique flavor here I urge you to try. If you don’t have red wine vinegar you can sub rice wine vinegar or plain white vinegar, but the red wine vinegar will have more dimension in my opinion. When the sugar is dissolved pour over the radishes. Let radishes sit for about 30 minutes before serving, stir occasionally. Pickled radishes will keep several weeks in the refrigerator, keep radishes submerged in the pickling liquid.
1 bunch red or French Breakfast Radishes
1/2 cup red wine vinegar
1/4 cup sugar
pinch of salt
Julienne radishes. Remove tops and bottoms after scrubbing clean. Cut into matchsticks.
Heat vinegar, sugar, and salt over medium heat until sugar is dissolved. Pour over radishes, let sit 30 minutes before serving. Store in a clean jar in the refrigerator, pickles should last several weeks.