Quick Pickled Radishes (15 Minutes, No Canning)
These Quick Pickled Radishes are the perfect garden preserving recipe when you just want a small batch with no canning required! Made in 15 minutes, this simple recipe just makes 1 half pint jar of bright pink sliced pickled radishes! They are the perfect tangy crispy topping for tacos, salads, bowls, sandwiches and more!
Servings: 1 half pint jar
Calories: 38kcal
Ingredients
- ¾ cup water
- ⅓ cup white vinegar
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- 1 clove garlic
- 3 to 6 radishes
Instructions
- Add the water, vinegar, salt and sugar to a small sauce pot and simmer over medium heat until it just comes to a boil, about 5 minutes. Turn off the heat and let cool just slightly.
- Wash and thinly slice the radishes. To a half pint jar, add the garlic clove and as many radish slices as will fit.
- Carefully pour the hot brine over the sliced radishes to fill the jar. Put on the lid and refrigerate.
- Ready to eat in 1 hour and will last in the fridge for 1 to 3 weeks.
Notes
- Brine will turn bright pink as it refrigerates!
- Recipe makes just 1 small half pint jar. Can be doubled or tripled to make more jars.
- Nutrition info is for 1 jar.
Nutrition
Calories: 38kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 1182mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.2mg