I grew a bumper crop of gorgeous globe Radishes this year and even though we love to eat them raw, there is a limit to how many Radishes one can consume! So, I decided to try my hand at making some easy, quick pickled Radishes and did they ever turn out delish! A tad sweet, a bit tangy with just a hint of heat. At first the pickled Radishes remained bright red on the outside with bright white centers but after 24 hours the insides turned the prettiest rosy pink! Even after two weeks in the fridge, they remain, crisp and crunchy. We have enjoyed eating just as a side of pickle along with dinner. on a burger and in a green salad. These pickled Radishes add a unique and well appreciated bit of pizzazz to your meals. Just a few simple ingredients and they are done in fifteen minutes. You can enjoy them right away but I found the flavor improved after 24 hours.
Here’s what we’ll need.
Yes, that is a garlic clove but at the last minute I decided not to use it and I don’t regret leaving it out 🙂