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Quick-Pickled Radishes
These quick-pickled French breakfast radishes offer a bright, tangy bite with a satisfying crunch. A delicate brine of champagne vinegar, pink peppercorns, and fresh lemon peel complements the natural pepperiness of the radishes. Keep a jar in the fridge to instantly upgrade your avocado toast, tacos, or charcuterie boards. The garlic and coriander seeds add a savory depth that balances the crisp, acidic finish.
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
- 1Cut away the long roots from the radishes and trim the green tops, leaving just a small piece of the stem attached.
- 2Arrange the prepared radishes evenly into four 8-ounce jars. Distribute the sliced garlic, mustard seeds, pink peppercorns, and coriander seeds equally among the containers.
- 3Peel four strips of zest from the lemon. Twist one strip over each jar to release the citrus oils before dropping it inside.
- 4Mix the water, champagne vinegar, sea salt, and granulated sugar in a small saucepan. Warm the mixture over medium heat and stir constantly until the sugar and salt fully dissolve.
- 5Take the saucepan off the stove and allow the liquid to cool briefly. Pour the warm brine directly over the radishes, seal the jars tightly, and refrigerate for up to two weeks.