Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit.
Ingredients
- 10 radishes , thinly sliced
- 0.67 cups white wine vinegar
- 0.33 cups water
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 star anise pod
- 0.5 teaspoons cumin seed
- 0.5 teaspoons black peppercorns
Instructions
-
1
Place radish slices into a pint-sized jar with a lid.
-
2
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
-
3
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.
Nutrition Facts
Per serving
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