Quick and Easy Pickled Radishes for Tacos or Banh Mi
Easy pickled radishes are quick refrigerator pickles that perk up so many meals. Add them to tacos, wraps, Vietnamese banh mi, or curries.
Servings: 8 servings
Calories: 18kcal
Ingredients
- 200 g radishes (finely sliced)
- 120 g white wine vinegar (see notes for options)
- 30 g water
- 1 ½ tablespoons maple syrup
- 1 teaspoon za'atar
- 1 pinch salt
Instructions
- Sterlise your jam jar (see notes below).
- While your jam jar is sterilising, wash and finely slice your radishes.
- In a jug (to cook in the microwave) or a pot (to heat on the cooker) add the vinegar, water, maple syrup, za'atar and salt and heat.
- Pack the radish slices into the hot, sterilised jar, then top up with the vinegar mixture, right to the rim.
- Add the lid while everything is hot and leave on the counter to cool.
- Store in the fridge for a few hours or overnight before serving.
- Enjoy!
Notes
- The traditional way to sterilise jam jars is to wash the jam jar and lid in hot soapy water, then put it in a hot oven to dry and heat through.
- If you have a dishwasher, you can just run the jam jar or mason jar and lid through a normal dishwasher cycle with other dishes.
- Fill the jar while hot and the vinegar liquid is hot.
- If you can't find za'atar. use a mix of lemon zest, oregano and a little paprika.
- You can use red wine vinegar or apple cider vinegar instead of white wine vinegar.
- I haven't included time for sterlising as timing depends which method you use.
- Keep in the fridge for 1-2 weeks.
Nutrition
Serving: 1serving | Calories: 18kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 16mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.2mg
