Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 1/4 cup pickles.
Recipe adapted from The First Mess and Bon Appetit.
Make it vegan: Substitute maple syrup or agave nectar for the honey.
Change it up: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel! The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.
That jar, though! It’s a Weck jar. You can buy them on Crate and Barrel’s website (affiliate link).
Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.
Recipe from Cookie and Kate: https://cookieandkate.com/spicy-quick-pickled-radishes/