Can you believe I wrote and photographed this recipe last summer, then forgot about it? It’s understandable. The past couple of years I’ve been in a fog with all of the stress, depression and anxiety I was dealing with. Good news is, I’m doing much better now and I’m finally sharing the recipe!
I do love radishes and they are low-FODMAP, but for some reason, I never think to buy or eat them. Maybe that’s why I forgot to post this recipe. Radishes are just forgettable to me. They shouldn’t be, with their crispy bite they are quite delicious! Pickling takes them to a whole new level.
I first tried pickled radishes several years ago. My aunt served them at a family reunion, but there was so much commotion, I didn’t get a chance to ask about them – who made them and how. But I loved them and did a little research myself into how to make them. This is what I came up with – sort of a conglomeration of several recipes I came across.
You can put these on sandwiches, wraps, salads or just eat them out of the jar. They are also a good addition to a crudités platter or charcuterie board. Just note they they will turn pink the longer they soak in the pickling liquid. This is fine – they still taste the same!
Quick Pickled Radishes
Ingredients
- 1 1/2 cups thinly sliced radishes
- 1/4 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup apple cider vinegar
- 1 teaspoon whole mustard seed
Instructions
- Place radishes in a canning jar.
- Combine the water, sugar and salt in a small saucepan over low heat and stir until dissolved. Remove from heat and stir in vinegar and mustard seed.
- Pour mixture over the radishes in the jar. Screw lid on jar and gently shake to combine.
- Cool to room temperature and serve or refrigerate until chilled. These should be kept in the refrigerator and are best served within 4 to 5 days.
