Quick Pickled Radishes (and Carrots)
Pickled radishes are crunchy and tangy with a little bit of bite. They are perfect for topping salads, tacos, and burgers, and are a great way to extend the life of summer produce.
Ingredients
- 1 ½ cupsthinly sliced radishes and carrots
- ¾ cupwater
- ¾ cupdistilled white vinegar
- 3 tablespoonshoney
- 2 teaspoonskosher salt
- ½ teaspooncrushed red pepper flakes (add more if you want these to be really spicy)
- 2 tablespooncilantro leaves and stems, roughly chopped
- ½ teaspoonmustard seeds
- 1jalapeño (thinly sliced)
- 2 clovesgarlic (thinly sliced)
Directions
- 1
To prepare the radishes, wash them really well - soak them if they just came out of the ground and are filthy - the chop off the top and bottom. Then, thinly slice either by hand using a really sharp knife or use a mandolin.
- 2
To prepare the carrots, wash, peel, and also slice off the ends. Thinly slice carrots as well, either by hand using a really sharp knife or using a mandolin.
- 3
Now, make the brine. In a small pot or saucepan, combine vinegar, water, honey, salt, crushed red pepper flakes, and mustard seeds.
- 4
Bring this mixture to a boil, stirring until the honey dissolves.
- 5
While the brine comes to a boil, pack the sliced vegetables (and optional cilantro, jalapeño, or garlic) into a wide-mouth mason jar.
- 6
Pour the mixture over the vegetables and agitate it a little to make sure that the brine gets into all the nooks and crannies of the vegetables.
- 7
Let the mixture cool to room temperature and then cover. The pickles can be eaten immediately or refrigerated for later. The pickles will keep well in the refrigerator for 3 - 4 weeks, although they will begin to lose their crispiness after about a week.