Pickled radishes

Pickled radishes are a great addition to your salad. Try serving them on your carpaccio, the combination is awesome and the colour is very pretty!

20 minutes 6 people Salads
Pickled radishes


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  • 2 handfuls of radishes
  • 200 ml white vinegar
  • 50 ml of water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • few sprigs of fresh dill
Pickled radishes ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large mason jar or preserving jar
  • large pan
  • small saucepan
  • whisk


20 minutes 6 people Salads

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Preparation -- 10 minutes

We had a lot of radishes in our kitchen garden, ready to be harvested. Eating a simple green salad with radishes, cucumber and basic vinaigrette is great. But after a few days, we wanted something different from the rest of the radishes.

They're still going into our salad, but it's definitely something new for us to pickle them. We also have dill in our kitchen garden, but you can use all kinds of herbs.

First, you'll need a clean preserving jar, therefore you can best cook the jar in boiling water. That way you are sure there are no bacteria in the jar that will destroy your radishes.

RINSE all of the radishes and get rid of its greens. 

Pickled radishes
Pickled radishes

Finishing the pickled radishes -- 10 minutes

COMBINE vinegar, water and sugar in the small saucepan and bring to a boil. When the sugar has dissolved completely, turn off the heat.

Meanwhile, slice the rinsed radishes into quarters and add them to the clean preserving jar along with a few sprigs of fresh dill or any other herb.

POUR over the vinegar mixture and place the lid on the jar. The longer you'll wait before using them, the colour will change to a very pretty pink. But don't wait too long. If you opened them, you have to use them within 5 days.

We find that these pickled radishes taste a bit like sauerkraut. Enjoy!

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