I’ve taken sliced radishes and marinated them in brine and pickling spices for a sweet, tangy, and crunchy addition to any meal. I love adding these pickled radishes to tacos, sandwiches, and salads to take the flavor to another level. Best of all, these are easy to make and stay crisp and flavorful in the fridge for days.

Easy Pickled Radish Recipe

I find radishes are like the forgotten produce in the land of vegetables, or at least they seem under-appreciated. I never hear anyone talking about them, and I rarely see them being used in recipes. If you typically dismiss this root vegetable, hang with me for a bit. This pickled radish recipe might change your mind—I know it did mine, and now I’m never without a jar of these in my fridge.

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 I end up with is a bright and tangy condiment that’s a wonderful way to liven up so many of my favorite dishes.

Helpful Tips and Variations

• Use a mandolin. I use a mandolin to slice the radishes quickly and to ensure each piece is perfectly uniform in thickness, but you can also use a sharp chef’s knife. Thin, uniform slices will absorb the brine and flavor better.
• Don’t compromise on the fridge time. The pickling takes time, so for the best flavor, let the radishes sit overnight.
• Store in the fridge. These pickled radishes must be stored in the fridge as they are not shelf-stable.
• Let the flavors develop. The radishes can be enjoyed as soon as the brine cools down, but I highly recommend waiting until the next day, when the flavors have had a chance to mellow and absorb into the vegetable slices.

How to Make Pickled Radishes Step by Step

Gather the ingredients.

Prepare the radishes: Cut off the green tops and bottoms of one bunch of 15-20 radishes and scrub them clean. Slice into thin rounds by using a sharp chef’s knife or mandolin.

Place in a jar: Transfer the radish rounds to a jar and top with ½ tsp whole mustard seeds, ¼ tsp red pepper flakes, 5 whole black peppercorns, and 1 peeled clove of garlic.

Prepare the brine: In a small saucepan, combine the 1 cup apple cider vinegar, 1 cup water, 1 tbsp granulated sugar, and 2 tsp kosher salt. Bring the mixture to a boil and whisk until the sugar is dissolved. This usually takes me about 30-60 seconds.

Transfer the brine: Pour the brine mixture over the radishes, making sure they are all submerged. Close the jar, and set it aside at room temperature.

Transfer to the fridge: Transfer the jar to the fridge and let the brine do its thing. Enjoy the next day.

How to Serve Pickled Radishes

I love to punch up the flavor of shredded beef tacos and pulled pork with a spoonful of pickled radishes. They also add another level of crunch and a bit of tanginess to cucumber salad and even this Cuban-inspired sandwich.

Storing Pickled Radish

• Fridge. 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.

Other Pickled Recipes To Try

• These Bread and Butter Pickles are sweet, zesty, crunchy, and way better than store-bought.
• With a slight tang and crunch, these Fried Pickles are light and airy.
• These easy to make Pickled Beets add crunch and a touch of sweetness to any dish.
• Sweet, tangy, and ready in minutes, these Pickled Red Onions make a beautiful addition to any meal.