Crunchy, tangy, and beautifully pink! These homemade pickled radishes are such a delicious way to preserve fresh radishes and add a little zing to your meals. The beetroot gives them that gorgeous vibrant color, while rosemary, garlic, and black peppercorns add a wonderful depth of flavor.
Enjoy them as a crunchy snack, alongside sandwiches, salads, or your favorite Middle Eastern dishes. Simple ingredients, minimal prep, and so much flavor!
Ingredients
- 2 bunches radishes, washed and trimmed
- ½ beetroot, thinly sliced
- 2 sprigs fresh rosemary
- 2 cloves garlic
- Black peppercorns, to taste
- 4 cups filtered water
- 20 g sea salt
- ¼ tsp sugar
Instruction
- Thoroughly wash and sterilize your pickling jar and let it dry completely.
- Place some beetroot slices, garlic, and rosemary at the bottom of the jar. Add the radishes, cutting any large ones in half if needed. Add the remaining beetroot and finish with black peppercorns.
- Avoid packing the jar too tightly so the pickling liquid can circulate around the radishes.
- Stir the sea salt into the filtered water until completely dissolved. This recipe makes enough brine for approximately two quart-sized jars, depending on how tightly the radishes are packed.
- Pour the brine over the radishes until fully submerged. Add the sugar, close the jar, and make sure the radishes remain covered by the liquid.
- For a traditional fermented pickle, leave the jar in a cool, dark place and allow the radishes to ferment for around 10 days, checking regularly for signs of fermentation. Use a suitable fermentation lid or airlock, and keep the radishes submerged. Once fermented to your liking, refrigerate.