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Pickled Radishes


1 bunch French Breakfast radishes, (about 1 pound)
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
½ teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled
optional: 1 chile pepper, split lengthwise


  1. Wash radishes very well and drain. Slice the radishes into rounds.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile pepper, if using.
  3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
  4. Cover and let cool to room temperature, then refrigerate.