Pickled Radishes

Easy (And Spicy) Pickled Radishes for Tacos, Toast and Salads

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews




  1. Thinly slice the radish using a mandoline slicer. 
  2. In a jar pack the radishes, mustard seeds, red pepper flakes and black peppercorns. 
  3. In a saucepan combine the water, vinegar, honey and salt. 
  4. Bring to a boil over high heat. 
  5. Pour the hot vinegar mixture over the radishes.
  6. Put the lid on and leave to cool.
  7. Refrigerate for at least 1 day before eating. 
  8. Store in the fridge for up to 1 month.

Print Recipe

Facebook icon Twitter icon Instagram icon Pinterest icon Google+ icon YouTube icon LinkedIn icon Contact icon