Pickled Radish

Ingredients

  • 1 bunch radishes, thinly sliced

  • ¾ cup vinegar (apple cider or rice vinegar both work well)

  • ¾ cup water

  • 1 tbsp sugar or honey

  • 1 ½ tsp salt

  • Optional: garlic clove, peppercorns, mustard seeds, or a pinch of chili flakes

Instructions

  1. Slice the radishes thin and pack them into a clean jar.

  2. Heat the brine: In a small pot, combine vinegar, water, sugar, and salt. Warm just until the salt dissolves.

  3. Pour over radishes until fully covered.

  4. Cool and refrigerate.

They’ll taste good in about 2 hours, but are best after 24 hours.

Simple variations

  • Add fresh dill for a more classic pickle flavor

  • Add ginger + rice vinegar for a bánh mì–style pickle

  • Add honey + chili flakes for sweet heat