The bright and tangy flavor of these radishes are perfect for dressing up toasts, tacos, burrito bowl type meals and more! They are so pretty and pink and I just love having them on hand. The flavor is a bit more mellow than pickled red onions plus the pickling process mellows the radishes’ natural spicy bite. These are also great for anyone who has an allium allergy and avoids onions but wants the fun color and zing of a pickled garnish.
Pro tip: I recommend using a mandolin!
Uses:
tacos, nachos, rice and burrito bowls
chili, soups and stews: summer oxtail
toasts: avocado, egg salad
Quick Pickled Radish
Description
The bright and tangy flavor of these radishes are perfect for dressing up toasts, tacos, burrito bowl type meals and more! They are so pretty and pink and I just love having them on hand. The flavor is a bit more mellow than pickled red onions plus the pickling process mellows the radishes’ natural spicy bite. These are also great for anyone who has an allium allergy and avoids onions but wants the fun color and zing of a pickled garnish.
Pro tip: I recommend using a mandolin!
Ingredients
2 bunches of radishes
1/2 cup white wine vinegar or apple cider vinegar
1/2 cup water
1 teaspoons cane sugar
1/4 teaspoon salt
Instructions
- Thinly slice the radishes (I like to use a mandolin) and place in a jar.
- In a small pot combine the vinegar, water, sugar and salt. Gently warm dissolving the salt and sugar. Pour over the onions and allow to come to room temperature before refrigerating. They are best eaten within a few days but will keep for about 2-3 weeks.
Notes
tacos, nachos, rice and burrito bowls
chili, soups and stews: summer oxtail
toasts: avocado, egg salad
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