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Refrigerator Pickled Radishes

This quick and simple refrigerator pickled radish recipe will be your new favorite refrigerator staple. No canning required, just a handful of pantry ingredients, and 10 minutes of hands on time.

lids on mason jars of sliced radishes and brine

Pickled radishes are good on so many things from salad, to tacos.

Try them on these Beef Barbacoa Tacos.

When radishes are pickled, they become a lot less spicy. Adding spices like peppercorn, dill, onion or garlic can add additional flavor.

mason jars of thinly sliced radishes for pickling next to optional herbs and spices


To make refrigerator pickled radishes, start by making the brine.

The brine is what will pickle the radishes in the fridge, and it is a simple combination of vinegar, water, sugar and salt.

Combine the vinegar, water sugar and salt in a sauce pan on medium high heat.

Vinegar, water, sugar and salt in a sauce pan.

Heat the liquid up to dissolve the sugar, and then just pour over your radishes in a glass jar.

Seasoning ingredients added to homemade refrigerator pickled radishes.

If desired, add additional ingredients like peppercorns or dill to season.

Seal the lid and let it sit in the fridge for at least one hour. It's better overnight, but an hour minimum.

They should be good for about a month in the fridge, since the vinegar acts as a natural preservative.

Try these other related recipes below.

📖 Recipe

2 jars of pickled radishes, one with added herbs and peppercorns

Easy Pickled Radishes

Quick and easy pickled radishes in the refrigerator in one hour.
5 from 5 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: pickled, quick, radish, refrigerator
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigeration Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 15kcal
Author: Erin
Cost: $1


  • Glass jars with lids


  • 1 bunch radishes shaved thin
  • 1 cup white wine vinegar, apple cider vinegar, or regular distilled vinegar or combination of each
  • 1 cup water
  • 2 tablespoon granulated sugar
  • ½ teaspoon salt
  • pepper corns, fresh dill, onion optional


  • In a sauce pan heat vinegar(s), sugar, water and salt on medium heat until sugar dissolves.
  • Allow the vinegar mixture to cool while removing stems and cleaning/scrubbing radishes clean.
  • Slice cleaned radishes thinly; using a mandolin is helpful. Place in jar.
  • Pour cooled vinegar mixture over radishes. (If desired add extra herbs or seasonings like dill, garlic, or peppercorns.)
  • Cover with lid, and let chill at least one hour in the fridge, or overnight.


    1. Slicing radishes very thin is often preferred, and shortens the "pickling" time. Using a mandolin is helpful to achieve a razor thin slice.
    2. Use a white distilled vinegar, apple cider vinegar, white wine vinegar or a combination of any of those. 
    3. Be sure to cool the vinegar mixture after dissolving the sugar, so as not to soften the radishes too much if it were hot when poured on. 
    4. Avoid aged vinegar like balsamic.
    5. If desired, add additional herbs or seasonings to the pickling solution, although not necessary. Simply pickling the radishes alone lets them be more versatile for serving. 
    6. Let chill at least one hour in the fridge. Thicker slices will require longer chilling time. 
    7. Store in the fridge for up to 3 months. 


Serving: 1g | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 120mg | Potassium: 12mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 3mg
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Recipe Rating


Saturday 11th of July 2020

Can you preserve the radishes using this recipe?


Sunday 12th of July 2020

You can! Just keep in mind that exposing them to heat too long will make them softer, but thicker slices will help combat that. To keep them crisp, only process for the bare minimum time. Also, the vinegar does act as a natural preservative so following the recipe as is your radishes should be good for a month in the fridge.


Wednesday 8th of July 2020

This brine really works for preserving all kinds of veggies--no canning required! The vinegar acts as a natural preservative so long as they're kept in the fridge.