Recipe: Pickled Radishes

Crunchy, spicy radishes are one of my favorite spring veggies. Mostly I eat them raw in salads or just grab a handful from the fridge to munch. To explore some of the softer flavours in radishes you can try them butter braised or pickled. This quick and easy pickle mellows their peppery bite and is delicious in sandwiches or salads. Try setting out a jar at lunch or dinner and let everyone heap  a spoonful of pickled radishes onto their plates - they are a great accompaniment to just about any savory meal. 


- 6-8 radishes, trimmed
- 3-4 cloves of garlic, peeled
- 1 cup apple cider vinegar
- 1 cup water
- 2 tsp. salt
- 3 tbsp. honey


1. Use a sharp knife or a mandoline (carefully!) to slice radishes into thin discs.

2. Mix brine ingredients (vinegar, water, salt and honey) in saucepan and set on medium-low heat. Stir while heating until just dissolved, about 1-2 minutes.

3. Put garlic in the bottom of a clean 1 L jar and pack all the radishes in on top.

4. Pour brine in over the radishes. Make sure it's not too hot, you don't want to cook the radishes. They should be completely covered by the brine so add extra water if needed.

5. Let cool until room temperature and then refrigerate for 24 hours before eating. Expect to see a lovely pink hue within an hour or so as the brine starts to work its magic on the radishes.

This pickle will last 3-4 weeks in the fridge, assuming you don't devour it first.