If you had to choose one vegetable to pickle, choose radishes. These pink flavour bombs with a fresh, sharp, and peppery taste become a little sourer and a little sweeter thanks to the pickling. Radishes like you’ve never had before. Especially if you choose apple cider vinegar and add - as in this recipe - fresh dill along with spicy allspice and mustard. It’s a true taste sensation! Furthermore, these easy pickled radishes are quick to make.
- Slice 2/3 of the radishes thinly. Leave the rest of the radishes whole. Divide the radishes together with the allspice grains, mustard seeds, and fresh dill in the preserving jar.
- Mix the apple cider vinegar with the warm water, salt, and sugar. Make sure the sugar is dissolved before pouring the vinegar mixture over the radishes. If necessary, top up the jar with water until all the vegetables are covered.
- Let cool with the lid loosely on and then close the lid. Place in the fridge. You can keep the pickled radishes for about a week.
Tips from the author
In case you would like to try other pickle recipes, then this pickled beetroot with raspberry vinegar recipe is definitely a must-try!