Quick-Pickled Radishes with Dill

These radishes add a bright note to sandwiches, salads, tacos and even atop pizza or flatbread. You can use any variety—from common red to glorious watermelon radishes.

quick-pickled-radishes

1 bunch radishes (about 12 ounces)
3/4 cup white wine vinegar
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon black peppercorns, crushed
1 tablespoon fresh dill, minced

Wash and trim radishes. Use a mandolin, Japanese slicer or very sharp knife to slice them paper­-thin. Pack them into a 1-­pint glass jar or other clean container.

Combine the vinegar, sugar, salt and peppercorns in a small saucepan. Bring to boil, and cook 2 minutes or until the sugar and salt dissolve. Pour the vinegar mixture over radishes in the jar.  Add dill, stirring to combine everything. Cool to room temperature and refrigerate up to 1 week.

Makes 1-1/2 cups

Prep time: 25 min

Cook time: 2 min

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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