Pickled Radishes Without Sugar
Crisp quick-pickled radishes made without sugar, using a simple vinegar brine with herbs and spices. These are refrigerator pickles and must remain chilled.
Equipment
- 1 Mason jar or jam jar with lid (350-500ml/12-16 oz)
Ingredients
- 350 g (12oz/¾lb) pink or red radishes trimmed and halved
- 125 ml (4 fl oz/½ cup) white wine or cider vinegar 5% acidity
- 50 ml (2 fl oz/¼ cup) water See NOTES*
- 4 g (1 tsp) salt fine
- 1 dried chilli optional
- 2 bay leaves
- 1 teaspoon mustard seeds coriander seeds, peppercorns or dried juniper berries
Instructions
- Sterilise the jar: Place the clean jar upright in a saucepan and cover it completely with warm water. Bring to the boil and boil for 10 minutes. Remove carefully and leave to drain while preparing the radishes.
- Wash the radishes thoroughly, trim the ends and halve or slice them. Leave very small radishes whole, if preferred.
- Put the vinegar, water, salt, bay leaves and spices in a small saucepan. Bring to the boil, stirring until the salt dissolves, then remove from the heat and leave to cool slightly.
- Pack the radishes closely into the warm sterilised jar. Pour over the brine and spices, ensuring that the radishes remain completely covered.
- Close the jar, leave it to cool and refrigerate for at least two days before eating.
Notes
Storage: These are refrigerator pickles, not shelf-stable canned pickles. Keep chilled, ensure the radishes remain covered by brine and use within three months.
Vinegar: Use bottled food-grade vinegar labelled 5% acidity. Do not use cleaning vinegar, homemade vinegar or vinegar with unknown acidity.
Brine: Keep the ratio at 125ml vinegar to 50ml water. If you need extra liquid, make more brine in the same proportion - do not simply top up with plain water.
Jar size: Halved radishes fit best in a smaller 350-400ml jar. Whole radishes may require a 450-500ml jar because they leave larger air gaps. Pack them closely so the brine rises around them.
Variations: Add a peeled garlic clove, chilli, thyme, mustard seeds, coriander seeds, peppercorns or juniper berries.
Serving: Serve with bread and butter as an apéritif, in salads, with pâté or alongside a charcuterie board.
Nutrition: The calculation includes the full brine, although most of it is not consumed.
Nutrition
Calories: 97kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1700mgPotassium: 897mgFiber: 6gSugar: 7gVitamin A: 170IUVitamin C: 53mgCalcium: 107mgIron: 2mg
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