Quick Pickled Red Radishes

Recipe by Greg Strahm, The Silver Chef

Pickled Red Radishes

Prep Time:

15 minutes

Yield:

1 1/2 pints

Pickled radishes are so simple and quick to make. They make a great alternative to the standard dill pickle and are delicious on sandwiches, burgers, or barbecued pulled pork sandwiches. They keep for up to three weeks in your refrigerator and their flavor develop over time as the spice infuse the radishes.

Ingredients:

1 1/2 dozen:

medium to large red radishes, very thinly sliced
2/3 cup:

apple cider vinegar
1 cup:

water
2 tablespoons:

sugar
2 teaspoons:

kosher salt
1/2 teaspoon:

red pepper flakes
1/2 teaspoon:

whole coriander seeds
1/2 teaspoon:

whole mustard seeds
4:

whole allspice berries
6:

whole black pepper corns

Directions:

1:

Slice radishes thinly on a mandolin or by hand and place in a 1 quart glass jar. A Ball jar works great.
2:

In a medium sauce pan place all other ingredients and bring to a boil just long enough to disolve sugar.
3:

Pour over radishes, cover and allow to sit for a minimum of 1 hour.
4:

Place in refrigerator and chill. Once chilled they are ready to serve.

NOTE:

They will keep for up to 3 weeks in refrigerator.