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Quick Refrigerator Pickled Radishes


2 pounds radishes (greens removed)
2 small cloves garlic
2 bay leaves
1 teaspoon mustard seeds (divided)
1/2 teaspoon cumin seeds (divided)
1 1/4 cups water
1/3 cup apple cider vinegar
1 tablespoon honey
1 1/2 tablespoons coarse sea salt


  1. Wash the radishes. Slice off the stem ends and tips. If using watermelon or daikon radishes, peel them. Leave cherry belle and other rosy-skinned radishes unpeeled.
  2. Slice the radishes into 1/8-inch-thick rounds. Smaller radishes simply can be cut in half and very small ones (less than 1 inch in diameter) can be left whole.
  3. Divide the, garlic, bay leaves, mustard seeds, cumin seeds evenly between two glass pint jars. It is not necessary to sterilize the jars for this recipe, but they should be scrupulously clean.
  4. Pack the radishes in with the spices.
  5. To make the brine, bring the water, vinegar, honey, and salt to boil in a small saucepan, stirring to dissolve the honey and salt.
  6. Skim off any foam and discard.
  7. Pour the hot brine over the radishes and seasonings. The radishes should be completely immersed in the brine.
  8. Tightly cover and store in the refrigerator. Pickled radishes will be ready to eat in 24 hours but will be even better if you can wait a week before serving them.
  9. Serve pickled radishes as a condiment or chop them and add to any green or grain salad.
  10. Pickled radishes will keep in the refrigerator for up to 6 months but are best if eaten within 3 months.