These quick pickled radishes and carrots are so easy to make and full of flavor. Jazz up your sandwiches and salads or enjoy them on their own!
With the abundance of fresh, local produce available in summer I’m inspired to find different ways to use it up. While canning is quite new to me, making pickles is not. If you’ve never tried making your own pickles, you really should. It requires minimal ingredients that most people already have at home. Plus, it takes minutes to make the brine and the pickles are ready in no time.
Tips and Tricks
One of the first things I learned about pickling is to slice the veggies as thinly as possible. The thicker and chunkier they are, the longer they take to tenderize and soak up the flavor. An easy way to ensure that your veggies are evenly and thinly sliced is to use a mandolin slicer. If you have a food processor you can use it too. Even if you don’t have any of these kitchen equipment, it is still possible to get thin slices with a good quality, sharp knife.
Flavors and Substitutions
While I’ve kept this pickle recipe fairly easy and straightforward, you can simplify it further by using just the vinegars, maple syrup, salt and water. However, I highly recommend using the spices I’ve listed here because it does make a huge difference in the flavor. You can also use this same brine recipe to make quick pickled carrots, red onions or even dill pickles.
These quick pickles are spicy, tangy and add a punch to toasts, tacos, salads and sandwiches. They last in the refrigerator for a couple of weeks and are absolutely delicious!
Looking for more ways to make the most of summer produce? Try these recipes:
- Greek Watermelon Salad
- Grilled Peach Bruschetta
- Healthy Blueberry Oatmeal Muffins
- No churn Strawberry Ice cream With Feta
If you try this Pickled Radishes and Carrots recipe, use #thelastcookierecipes and tag me on Instagram! Also, don’t forget to leave a comment and a rating here to share your feedback.
Pickled Radishes and Carrots
- 1 bunch radishes
- 1 large carrot
- 1 cup water
- 3/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 2 tsp salt
- 1/2 tsp red pepper flakes
- 7-8 whole black peppercorns
- 1 bay leaf
- To prep the veggies, slice the tops and bottoms of the radishes and the carrot. Using a mandolin slicer, food processor or sharp knife, slice them into very thin rounds.
- To make the brine, add the water to a saucepan and bring to a boil. Add the white vinegar, apple cider vinegar and maple syrup and boil for two more minutes. Add the salt, bay leaf, peppercorns and red pepper flakes and stir for a couple of minutes until the salt has melted. Take off the heat.
- Pack the sliced veggies in a mason jar and top with the brine. Allow to cool completely before refrigerating. The pickles can be consumed immediately once they cool and will last for a couple of weeks in the refrigerator.