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“These pickles are bright pink and only take one day to cure!”
2hrs 5mins
2 cups

Ingredients Nutrition


  1. Trim the tops and tails of the radishes; quarter radishes lengthwise.
  2. In a large, nonreactive bowl, toss radishes with 1 tablespoon kosher salt to coat.
  3. Add water to cover and several ice cubes; let stand until radishes have softened slightly, but are still crisp, about 2 hours.
  4. Meanwhile, toast the mustard seeds and black peppercorns in a small saucepan over medium high heat until fragrant, about 2 minutes.
  5. Add vinegar, 1/2 cup water, sugar, and 1/4 teaspoon salt; simmer 3 to 5 minutes.
  6. Remove from heat and allow to cool until warm to the touch.
  7. Rinse radishes well and pat dry; place in a small nonreactive container and pour warm vinegar mixture over to just cover.
  8. Seal tightly and store in the refrigerator for at least one day to mature.

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