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My review
Quick Pickled Radishes
551
France C.
"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."
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Ingredients
25 m servings 16Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
4/7/2019
Really nice. I have used for crunch in salads, filling for goda goda rolls, and as a side with a curry
3/12/2019
Only thing I couldn’t find anise pods so I used anise seeds. I gave 5 stars for ease and flavor.
3/11/2019
Love this recipe! I made it this past weekend. Took no time at all and are delicious. Will make year round as I adore any type of radish. Thanks for sharing.
3/9/2019
Delicious. It stays crispy, perfect to add some tanginess and crunchiness to a sandwich. Refreshing as well.