Tangy Pickled Radishes and Turnips
Crisp spring radishes and turnips steeped in a sweet-tart mustard-seed brine — a fast, no-canning quick pickle that turns two humble roots into a bright, crunchy refrigerator staple.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Chill Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Saucepan
Glass jar
Mandoline or sharp knife
- 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)
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.