Bread-and-Butter Pickled Radishes - Rachael Ray Every Day

Bread-and-Butter Pickled Radishes

Publish date:
Bread-and-Butter Pickled Radishes
  • 1Servings


  • 7 radishes
  • 2 teaspoons salt
  • 1/4 cup plus 2 tablespoons white vinegar
  • 3 tablespoons sugar
  • 2 smashed garlic cloves
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon celery seeds


Slice 7 radishes 1/4 inch thick. In a strainer placed over a bowl, toss the radishes with 2 teaspoons salt; refrigerate for 30 minutes. Meanwhile, in a small saucepan, heat 1/4 cup plus 2 tablespoons white vinegar, 3 tablespoons sugar, 2 smashed garlic cloves, 1 teaspoon yellow mustard seeds and 1/2 teaspoon celery seeds over medium heat, stirring until the sugar has dissolved, about 3 minutes; remove from the heat. Stir in the radishes, then transfer the mixture to a small bowl; cover and refrigerate for 24 hours. Strain and serve.