Crunchy, mildly spicy radishes are a delicious pickled treat.
Crunchy, mildly spicy radishes are a delicious treat straight out of the garden with a little salt and pepper. However, For a quick twist, try this east pickling hack, try this 3-ingredient recipe for refrigerator pickled radishes and added fresh green beans for a flavorful, healthy, and satisfying snack. This versatile recipe can be used with cauliflower, carrots, celery, kohlrabi, etc.
- Reserved brine from favorite store-bought pickles
- 15-20 Radishes
- 10 Fresh green beans
- Garlic, dill, peppercorns if desired
- Prepare the radishes and beans
Wash and halve about 15-20 radishes and cut and de-stem your green beans
- Blanch the green beans
Blanch about 10 fresh, de-stemmed green beans in boiling water for about 30 seconds. Drain and shock beans in an ice bath to preserve color and crunch.
- Pack your jars
Pack radishes and green beans in a glass, resealable jar (probably at least a quart or more).
- Add brine
Pour reserved brine over radishes and beans to cover the veg.
Cover and refrigerate for at least an hour.
You can enjoy these as a side with your favorite sammy, serve them as a crudités , or eat them straight out of the jar! If you’re feeling dangerous, add a garlic clove or 4 🤣, some black peppercorns, mustard seeds, fresh dill, jalapeños, etc. to make it your own!