Quick pickled radish rings

Votes: 1

Time: 1 hour 20 min.

Every home cook should have this mini-marinated vegetable platter on hand. It's ready in minutes, keeps well in the refrigerator, and goes well with a wide variety of dishes. These savory pickled vegetables are especially delicious when added to meat sandwich fillings. Thinly sliced radishes are marinated with thin rings of jalapeño and red onion in a mixture of white vinegar, salt, sugar, and store-bought pickle relish. The recipe calls for coarse salt; don't substitute fine salt in the same quantity, otherwise the vegetables will be oversalted.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 radishes, thinly sliced
5 jalapeños, thinly sliced
1 red onion, thinly sliced
2 cups white vinegar
0.5 cups of sugar
1/4 cup coarse salt
2 tbsp. pickle seasoning

Ingredient Substitution Suggestions

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Recipes with similar ingredients: radish, jalapeno pepper, red onion, seasoning for pickling vegetables

Cooking the dish according to the recipe:

In a medium saucepan, combine vinegar, sugar, salt, seasoning for pickling vegetables and 1 cup cold water. Bring to a boil over medium-high heat.
Add the radishes, jalapeño, and onion to the saucepan with the marinade and stir. Bring to a boil, then turn off the heat and let cool to room temperature. Transfer to an airtight container and store in the refrigerator.
Exit: 4 tbsp.

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