Rosemary Chili Pickled Radish

Rosemary Chili Pickled Radish

March 28, 2019

SERVING SIZE: ¼ cup (7g)


  • 10-12 each Radish, quartered
  • 1 cup Water
  • ½ cup Red Wine Vinegar
  • ¼ cup Sugar, White Granulated
  • 1 clove Garlic , mashed
  • 1 ½ Tbsp. Rosemary, dried
  • 1 Tbsp. Chili Flakes, dried
  • Pinch Salt


  1. Cut radishes and place in a storage container and set aside.
  2. Combine the rest of the ingredients in a pot and stir. Place the heat on high and once the liquid comes up to a full boil turn the heat off and let the spices steep for 20-30 minutes.
  3. Pour the pickling liquid over the radishes and store in the refrigerator.

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