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Quick Pickled Radishes and Peppers

Quick pickling requires almost no effort and is such a simple way to enjoy the sour, briny flavor of the vegetables. They're especially delicious the day after they're made and will keep up to three days in the refrigerator.

  • yield: Makes about 2 1/2 cups

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher or pickling salt
  • 10 whole black peppercorns, cracked
  • 12 radishes, halved lengthwise
  • 4 peperoncini or Tuscan pickled peppers

Directions

  1. Step 1

    In a small nonreactive saucepan, combine the vinegar, sugar, salt, and peppercorns and simmer over medium-low heat, until dissolved, about 2 minutes.

  2. Step 2

    Meanwhile, cook the radishes and peppers in boiling salted water for 2 minutes, until the radishes lose some of their color. Drain and place in a shallow dish. Pour the hot vinegar mixture over, let cool, and chill in the refrigerator for 15 minutes. These will keep, tightly covered in the refrigerator, for 3 days.

Source
Whole Living

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Reviews (1)

  • 14 Jul, 2013

    I loved it! Added mustard seeds, skipped the peppers, and tossed with celery and cilantro. Can't wait to make this again with a different variation. Here's the full recipe: http://spicedcuriosity.com/quick-pickled-radish-salad-vegan-spring-treat/