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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


  • 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


  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. 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.

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