Quick Pickled Radishes
These quick pickled radishes make a delicious addition to any dish! They are easy to make and the recipe is super easy to customize to your personal tastes!
Servings 10
Calories 28kcal
Equipment
Ingredients
- 2 pounds Radish thinly sliced
- 1/2 Jalapeno thinly sliced
- 2 cloves Garlic thinly sliced
- 1.5 cups Apple cider vinegar
- 1.5 cups Water
- 2 teaspoons Kosher salt
- 1 tablespoon Sugar can use sugar substitute
- 1 teaspoon Mustard seeds
- 1 teaspoon Peppercorns
- 1/2 teaspoon Coriander seeds
Instructions
- Pack the thinly sliced radishes and jalapenos into two wide-mouth pint jars.
- In a small pot combine garlic, apple cider vinegar, water, salt, sugar, mustard seeds, peppercorns, and coriander seeds. Stir together.
- Bring the mixture to a boil and then remove the pot from the heat.
- Let the mixture cool for 2-3 minutes and then pour it into the jars until the radishes are fully covered. Try to get the garlic and spices distributed equally between jars.
- Screw the lid on and store in the refrigerator for 2-3 weeks. Pickled radishes are ready to eat after 48 hours.
Nutrition
Serving: 2ounces | Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 503mg | Potassium: 242mg | Fiber: 2g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg