Wednesday, June 14, 2017

Quick Pickled Radishes

Low-FODMAP Quick Pickled Radishes  /  Delicious as it Looks

Can you believe I wrote and photographed this recipe last summer, then forgot about it? It's understandable. The past couple of years I've been in a fog with all of the stress, depression and anxiety I was dealing with. Good news is, I'm doing much better now and I'm finally sharing the recipe!

I do love radishes and they are low-FODMAP, but for some reason, I never think to buy or eat them. Maybe that's why I forgot to post this recipe. Radishes are just forgettable to me. They shouldn't be, with their crispy bite they are quite delicious! Pickling takes them to a whole new level.

I first tried pickled radishes several years ago. My aunt served them at a family reunion, but there was so much commotion, I didn't get a chance to ask about them - who made them and how. But I loved them and did a little research myself into how to make them. This is what I came up with - sort of a conglomeration of several recipes I came across.

You can put these on sandwiches, wraps, salads or just eat them out of the jar. They are also a good addition to a crudités platter or charcuterie board. Just note they they will turn pink the longer they soak in the pickling liquid. This is fine - they still taste the same!

Low-FODMAP Quick Pickled Radishes  /  Delicious as it Looks

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Quick Pickled Radishes


1 1/2 cups thinly sliced radishes
1/4 cup water
1/4 cup sugar
1 teaspoon salt
1/2 cup apple cider vinegar
1 teaspoon whole mustard seed

  1. Place radishes in a canning jar.
  2. Combine the water, sugar and salt in a small saucepan over low heat and stir until dissolved. Remove from heat and stir in vinegar and mustard seed.
  3. Pour mixture over the radishes in the jar. Screw lid on jar and gently shake to combine.
  4. Cool to room temperature and serve or refrigerate until chilled. These should be kept in the refrigerator and are best served within 4 to 5 days.

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