About the Recipe
Pickled radishes can be used in so many different ways! When you're want to eat them, take them out of the jar and make sure that there is no pickle juice before using them. You can eat them with fish or meat dishes, or even put them in salads. They can also be used as topings for tacos!
Ingredients
1 bunch radishes (approx. 300 g)
100 ml rice vinegar (or white vinegar)
100 ml water
1 tablespoon sugar
1 teaspoon salt
1 clove garlic (optional)
1 small red chili pepper (optional)
Instructions
Wash the radishes and slice them thinly with a mandolin or sharp knife.
Combine rice vinegar, water, sugar and salt in a small saucepan. Bring to the boil until the sugar and salt have dissolved.
If desired, add a crushed garlic clove and a small sliced red chili pepper.
Place the radish slices in a clean jar. Pour the hot marinade over the radishes: make sure they are completely covered with liquid.
Cool to room temperature, then refrigerate for at least 1 hour before serving.
Use pickled radishes as a side dish or in salads.