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Quick Pickled Radishes

By Meg Yonson

I Quit Sugar: Quick Pickled Radishes
  • 15 servings
  • Prep - 8 hours 10 mins
    Cooking - 5 mins
  • Total - 8 hours 15 mins
I Quit Sugar: Quick Pickled Radishes

Pickling is the quick answer to fermenting. You won’t get the same gut-loving benefits, but pickles are still a great way to use up leftover produce. These Quick Pickled Radishes give instant texture to the salad bowl and are the perfect accompaniment to grilled meat.  

Servings: 15
Preparation: 8 hours 10 mins
Cooking: 5 mins

Ingredients

  • 500 g radishes.
  • 2 tablespoons peppercorns.
  • 1/2 cup white vinegar.
  • 1/2 cup apple cider vinegar.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon sea salt.

Directions

1. Slice radishes as thin as possible (you might like to use a mandolin for ease). Tightly pack into clean jars, sprinkling over peppercorns in each layer of radishes.

2. Place vinegar, rice malt syrup and sea salt into a saucepan on medium heat. Cook, stirring, until syrup and salt dissolve. Pour mixture over radishes, covering them completely. Place on jar lid and refrigerate for at least 8 hours before serving.

* Store in the fridge for up to 3 months. The flavour of the pickles gets better the longer they are left.


Pickling is the quick answer to fermenting. You won’t get the same gut-loving benefits, but pickles are still a great way to use up leftover produce. These Quick Pickled Radishes give instant texture to the salad bowl and are the perfect accompaniment to grilled meat.

Ingredients

  • 500 g radishes.
  • 2 tablespoons peppercorns.
  • 1/2 cup white vinegar.
  • 1/2 cup apple cider vinegar.
  • 1 tablespoon rice malt syrup.
  • 1 teaspoon sea salt.

Directions

1. Slice radishes as thin as possible (you might like to use a mandolin for ease). Tightly pack into clean jars, sprinkling over peppercorns in each layer of radishes.

2. Place vinegar, rice malt syrup and sea salt into a saucepan on medium heat. Cook, stirring, until syrup and salt dissolve. Pour mixture over radishes, covering them completely. Place on jar lid and refrigerate for at least 8 hours before serving.

* Store in the fridge for up to 3 months. The flavour of the pickles gets better the longer they are left.