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Hibiscus-infused Pickled Radishes

Hibiscus-infused Pickled Radishes

Course Snack
Servings 1 mason jar
Author Liz Bissell


  • 15-20 radishes, washed and sliced thinly Using a mandolin slicer here is easiest
  • 4-5 hibiscus flowers, dried
  • 1 tbsp fine sea salt
  • tbsp sugar
  • 1 cup water
  • ½ cup white wine I used a dry chardonnay here
  • ½ cup white wine vinegar


  1. Wash the mason jar and set aside. Wash and thinly slice the radishes with a mandolin slicer.

  2. Drop the hibiscus flowers into the bottom of the mason jar and then fill the mason jar with radishes.

  3. In a medium saute pan, combine the salt, sugar, water, white wine, and vinegar. Bring to a low simmer and whisk periodically until the salt and sugar dissolve (about 2-3 minutes). Let cool for about 5 minutes.

  4. Pour the liquid into the mason jar until all the radishes are covered with liquid and about ½-1 inch is left from the top of the jar.

  5. Refrigerate for about 24-48 hours to let the flavors infuse before consuming. Enjoy the radishes on salads, eggs, sandwiches, ramen, or just enjoy by themselves. Use within 2 months.

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