Tangy, crisp, and vibrant, these Pickled French Breakfast Radishes are a delightful condiment. Preserved in a quick brine of white vinegar, garlic, and peppercorns, they offer a perfect balance of acidity and crunch. Ideal for topping sandwiches, mixing into salads, or serving as a zesty side dish. Ready in 24 hours.

Ingredients

• 400g French Breakfast Radishes
• 250ml Water
• 250ml White Vinegar
• 10ml Salt
• 10ml Sugar
• 5ml Whole Black Peppercorns
• 2 Garlic cloves

Steps

1. Boil the jar in a large pot of water to sterilize. While that boils, add all ingredients except the garlic and radishes (water, vinegar, salt, sugar, peppercorns) to another pot and bring to a simmer to dissolve solids.
2. Wash and thinly slice the radishes. Add them to the sterilized jar along with the garlic cloves. Let the vinegar brine cool slightly, then pour it over the radishes to fill the jar. Seal tight. Let the jar cool to room temperature before refrigerating. Refrigerate for at least 24 hours before eating for best flavor.

Notes for Pickled French Breakfast Radishes

• Great mixed through salad to bring some flavor and crunch or also on a sandwich for the same purpose.

Shared notes for pickled recipes

• For pickling you don't need to go out buying jars or fancy ingredients. You can, as I do, get away with using jars from other things like olives, capers, other pickles, etc etc.
• You need to make sure you sterilize your jars. The easiest way I find, which is in the recipes, is to bring a large pot to a simmer with the jars fully submergered. Then I pull them out with tongs and immediately fill.
• Pickling is mainly just submerging something in a water, vinegar and salt mixture. You can pickle all sorts of random things but more importantly, you can add so many different flavours! Take a look at the dill pickle recipe for an example of all the different things I like to add.

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