- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
I used raw honey (it’s what I had – you can use regular!), a few shakes of red pepper flakes but not this much, 2 big garlic cloves, and about 1/2 tsp of black peppercorns.
I used my food processor for the radishes, and wished I’d taken the time to do them by hand, because they are thicker than I wanted. The thinner the radish, the faster it soaks up the flavors. But once I started, I went with it. I also used an old Claussen pickle jar rather than a canning jar, since it doesn’t have to be sterilized and this jar was a good size.
Slice your radishes to the desired thinness. Pack them firmly into your jar(s). Remember, they will get smaller when pickled so you want to pack them in good. Add any extras that you’re using, like garlic cloves or peppercorns, to the bottom or middle.
Mix the vinegar, water, and honey in a pot. You can add the red pepper flakes and/or mustard seeds here or to the jar. I didn’t use mustard seeds and added my red pepper flakes to the jar on the theory that the radishes would be less hot that way. Being to a boil, stirring occasionally.
Pour over the radishes, covering them. I doubled the liquid and probably used about 1.5 of the recipe measures for my large jar.
Let come to room temp and either eat immediately or keep in the fridge for a few weeks.
Serve on sandwiches, burgers, or just eat like a pickle.
RP Servings: Completely depends on what you’re using them for, how much you make, etc. I’d say I’m going to get 15+ servings at least.
RATING: 3 stars
These are a little boring but can easily be zipped up! I added some more red pepper flakes when I tasted them at 5 hours and will let them sit til tomorrow and taste them. I’d probably add more garlic next time, too. They really don’t taste much like radishes although they retain that fresh radish smell.
Note on the thickness of the slices – as I said, I wanted them thinner. And I think, if I was going to serve them immediately, I’d do thinner and spicier. But after 5 hours, the thin slices were quite limp, while the thicker ones had a better crunch, so thicker is probably better for refrigerator pickles. I expect the flavor to get stronger over the next few days – I’ll update!