Pickled Carrots and Radishes
Learn how to make a quick Radish Carrot Pickle. It's so easy and so delicious!
Servings: 8 servings
Calories: 12kcal
Ingredients
- 2 small to medium carrots (about 4 ounces / 100 grams)
- 1 bunch radishes (about 6 ounces / 175 grams with leaves removed)
- ¾ cup white wine vinegar
- 1 ½ tablespoons granulated sugar
- ¾ teaspoon kosher salt
Equipment
- Microwave (or Small Saucepan)
Instructions
- Peel carrots, then trim ends from radishes and carrots. Slice veggies about ⅛-inch thick.
- Combine ¾ cup white wine vinegar, 1 ½ tablespoons granulated sugar, and ¾ teaspoon kosher salt in a mason jar.
- Microwave vinegar mixture until hot, about 60 to 90 seconds. Remove from microwave, then stir until sugar and salt are dissolved.
- Add radishes and carrots to hot brine, pressing down to cover everything in liquid.
- Cover jar, and let veggies rest for 30 minutes to 1 hour.
- Eat pickles immediately or refrigerate. Enjoy!
Notes
Servings - This recipe yields about 2 cups, which makes 8 generous servings (or more). The calories per serving are a guestimate, as it's difficult to know how much of the brine the veggies absorb.
Measurements - Don't worry if you're short on vegetables or have a little extra. Just make sure that the carrots and radishes are fully submerged in the brine. It's fine if the jar isn't totally full.
More - Make sure to read the info before this recipe card for helpful tips, recipe variations, and more!
Nutrition
Calories: 12kcal
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