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Pickled Radishes

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Do you love the bite that radishes bring to dishes? Here’s an easy pickled version from celebrated chef Thomas Keller that will add a welcome kick to most any meal.

“Our basic pickling liquid is 2 parts vinegar to 1 part sugar to 1 part water; it can be scaled up easily for larger quantities of vegetables,” writes Thomas Keller in “Ad Hoc at Home.” It can be used with baby leeks, green beans, cauliflower, carrots and garlic, among other vegetables.

Pickled Radishes

Basic Pickling Liquid (recipe follows)
1 cup icicle radishes, trimmed and thinly sliced on a diagonal, or red radishes, trimmed and thinly sliced (see note)

Basic Pickling Liquid

1/2 cup Champagne vinegar
1/4 cup granulated sugar
1/4 cup water

Combine vinegar, sugar and water in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool to room temperature, then chill in the refrigerator.

Put the radishes in a canning jar or other storage container and pour the pickling liquid over them. Let stand for 20 to 30 minutes, then cover and refrigerate for up to 1 month.

Note: If using red radishes, expect the color to run.

Makes about 3/4 cup.

From “Ad Hoc at Home” by Thomas Keller

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