Take your tacos, sandwiches, and salads up a level by adding some pickled radishes. They’re sweet, tangy, delicious, and so easy to make!
If you love our Pickled Red Onions, you will love these, too!
Radishes are like the forgotten produce in the land of vegetables, or at least they seem so under-appreciated. I never hear anyone talking about them, and I rarely see them being used in recipes. Maybe a pickled radish will get you on board. If you’re someone who typically dismisses this root vegetable, hang with me for a bit – this Pickled Radish recipe might change your mind!
Quick Pickled Radishes
When eaten raw, radishes tend to taste spicy, peppery, and slightly zesty – they definitely have a bite to them. But once pickled, they absorb the sweet and sour brine and lose the bitterness. The pickling process is super easy and what you end up with is a bright and tangy condiment that’s wonderful to liven up so many dishes.
Pickled Radish Recipe
To make this pickled radish recipe, you will need the following ingredients:
- Radishes: You can buy them loose or in a bunch. Look for ones that are smooth and bright, with fresh looking green tops. Don’t buy any that are soft, dull, or have black spots.
- Vinegar: Apple cider vinegar is my preference for pickled radishes, but you can also use rice vinegar or white wine vinegar. Avoid distilled white vinegar and balsamic vinegar for this recipe.
- Sugar: Granulated sugar cuts through the acidity of the vinegar. Without it, the brine will be way too harsh, so don’t skip it.
- Salt: Just a little salt enhances the other flavors.
- Seasonings: This recipe also includes garlic, whole mustard seeds, whole black peppercorns, and red pepper flakes, which all add great extra flavor.
How to Pickle Radishes
There’s not much involved to pickle radishes.
(Scroll below for the detailed printable, exact measurements, and video.)
- Cut off the green tops and bottoms.
- Scrub clean.
- Slice them into thin rounds.
- Place in a jar.
- Toss in the seasonings.
- Cover with hot brine.
- Fasten with the lid and pickle!
Use a mandolin for slicing
What to do with Pickled Radishes
Storing Pickled Radish
The radishes can be enjoyed as soon as the brine cools down, but we highly recommend waiting until the next day when the flavors have had a chance to mellow and absorb into the vegetable slices.
This recipe is not shelf stable or designed for canning in a water bath, and it has not been tested for canning safety. It does require refrigeration. Store these pickled radishes in a sealed glass or ceramic container. They will keep well in the fridge for up to 3 weeks, although they are best within 5 days after pickling when they are the freshest and most crisp.
Pickled Radish Video
Other Pickles We Love!
Quick Pickled Radishes
- 1 bunch radishes (18-20 average size radishes)
- 1/2 teaspoon whole mustard seeds
- 1/4 teaspoon red pepper flakes
- 5 whole black peppercorns
- 1 clove garlic , peeled
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- To prepare the radishes: Slice off the green tops and bottoms of the radishes, scrub clean, then use a sharp chef’s knife or mandolin to slice the radishes into very thin rounds.
- Pack the rounds into a pint-sized canning jar. Top the rounds with the mustard seeds, red pepper flakes, peppercorns, and garlic clove.
- To prepare the brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring mixture to a boil and whisk until sugar is dissolved, about 30-60 seconds.
- Pour hot mixture over the sliced radishes, making sure they're submerged in the liquid. Fasten with the lid.
- Set aside to cool to room temperature (about 1 hour), then transfer to the refrigerator. Enjoy the next day for best flavor.