Because I was testing a recipe for Edible Monterey Bay this weekend that required pickled radishes, I decided to make some quick pickled radishes with coriander seeds. The coriander mirrored the flavor profile of the dish I was testing. And I will happily munch on these till the jar is gone.
These radishes are "quick pickled" because they are ready to eat within twenty-four hours. Really quick! You can, of course, let them pickle for longer; their flavor will just get better.
- radishes, trimmed, quartered, and enough to fit in your jar
- 3/4 C apple cider vinegar
- 3/4 C water
- 3 T organic sugar
- 1 T salt (I used some large-grained flake salt)
- 1 t black peppercorns
- 1 t coriander seeds
- 3 to 4 bay leaves
Place your radishes in a sterilized mason jar, packing them in tightly. Place all of the other ingredients together in a medium saucepan and bring to a boil. Simmer for 3 to 5 minutes. Pour the liquid over the top of the radishes. Let come to room temperature.
Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.