Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.
Ingredients
- radishes: 10 piece (sliced)
- white wine vinegar: 0.66667 cup
- water: 0.33333 cup
- white sugar: 1 Tbsp
- salt: 1 tsp
- star anise pod: 1 piece
- cumin seed: 0.5 tsp
- black peppercorns: 0.5 tsp
Metric Conversion
Stages of cooking
-
Place radish slices into a pint-sized jar with a lid.
-
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
-
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.
