Tangy Pickled Radishes and Turnips Recipe
Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.
If you’re looking to add a burst of flavor to your meals, these pickled radishes and turnips are a must-try! The crunchiness of the vegetables combined with a tangy brine creates a delightful condiment that enhances sandwiches, tacos, and salads.
This recipe is super simple and allows you to customize the heat level by adding your favorite spices. Think of these pickles as a colorful and zesty addition to your table that not only looks great but also packs a punch of flavor.
Perfect for meal prep, you can make a big batch and store them in your fridge for weeks. They get better over time as the flavors meld together, making them an ideal choice for your next gathering or picnic.
Deliciously Tangy Pickled Vegetables
These pickled radishes and turnips offer a delightful balance of sweet, sour, and spicy notes. The vibrant colors and crunchy texture make them a visually appealing and tasty addition to any dish.
Ingredients
- 1 cup radishes, thinly sliced
- 1 cup turnips, thinly sliced
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Vegetables: Clean and slice the radishes and turnips thinly.
- Make the Brine: In a saucepan, combine water, vinegar, sugar, salt, mustard seeds, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pack the Jars: Place the sliced vegetables into clean jars, packing them tightly.
- Add the Brine: Pour the hot brine over the vegetables, ensuring they are fully submerged. Leave a little space at the top of the jar.
- Cool and Refrigerate: Let the jars cool to room temperature, then seal and refrigerate. Allow the pickles to sit for at least 24 hours before enjoying for the best flavor.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes plus refrigeration time
Nutrition Information
- Servings: 4 servings
- Calories: 35kcal
- Fat: 0g
- Protein: 1g
- Carbohydrates: 8g
