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Easy Quick-Pickled French Breakfast Radishes
Crisp, bright, and wonderfully tangy, these quick-pickled French breakfast radishes instantly elevate any plate. A delicate brine of champagne vinegar, pink peppercorns, and fresh lemon peel perfectly balances their natural peppery bite. You'll want to keep a jar in the fridge at all times to toss on tacos, avocado toast, or your next cheese board. Garlic and coriander seeds add a savory depth that makes them completely irresistible.
Ingredients
- 2 bunches (about 8 ounces / 225 g total) French breakfast radishes
- 2 garlic cloves, thinly sliced
- 1 teaspoon mustard seeds
- 1 teaspoon pink peppercorns
- 1 teaspoon coriander seeds
- 2 bay leaves, broken into pieces
- 1 lemon
- 1½ cups (360 ml) water
- ¾ cup (180 ml) champagne vinegar
- 1 tablespoon fine sea salt
- 1½ teaspoons granulated sugar
Instructions
- 1Trim the radishes by cutting off most of their spindly roots and all but a tiny bit of their green tops.
- 2Pack the trimmed radishes into four 8-ounce (240 ml) jars. Divide the garlic slices, mustard seeds, peppercorns, and coriander seeds evenly among the jars.
- 3Use a vegetable peeler to remove 4 strips of lemon peel. Hold each strip above a jar, curl it into a twist to release the citrus oils, and drop it inside.
- 4Combine the water, champagne vinegar, sea salt, and granulated sugar in a small saucepan. Place over medium heat and stir constantly until the salt and sugar dissolve completely.
- 5Remove the saucepan from the heat and let the brine cool for a few minutes. Pour the warm liquid over the radishes to submerge them completely.
Notes
- Storage: Cover the jars tightly with lids and keep them in the fridge for up to 2 weeks.
- Tip: For the best flavor, let the radishes sit in the fridge for at least 24 hours before eating so they can absorb the brine.
- Swap: You can use standard red radishes if French breakfast radishes aren't available. Just slice them into rounds or wedges first so they pickle evenly.