This quick and simple 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.
Pickling radishes at home takes about 5 minutes of hands on time.
What Can you use Pickled Radishes For?
So many things! People love them on tacos, as a topping for cheese and crackers, condiments and along side other snacks. Try them on my Beef Barbacoa Tacos.
What do They Taste Like?
When radishes are pickled, they actually mellow out a lot and become slightly sweet. This goes great with the briny liquid they are in. Adding spices like peppercorn, dill, onion or garlic can add additional flavor.
If desired, add herbs and spices, or leave the radishes pickled as is.
How to Make Them
Start by making the brine. This is a simple combination of vinegar, water, sugar and salt. That’s it! Heat the liquid up to dissolve the sugar, and then just pour over your radishes in a glass jar. Seal the lid and let it sit in the fridge for at least one hour. It’s better overnight, but an hour minimum should do the trick.
They should be good for about a month in the fridge, since the vinegar acts as a natural preservative.
Just a heads up, this is not the same as canning. For canning radishes, refer to Canning and Pickling Radishes by the Canning Diva.
Easy Pickled Radishes
Equipment
- Glass jars with lids
Ingredients
- 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 tbsp granulated sugar
- 1/2 tsp salt
- pepper corns, fresh dill, onion optional
Instructions
- 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.
Notes
- Slicing radishes very thin is often preferred, and shortens the "pickling" time. Using a mandolin is helpful to achieve a razor thin slice.
- Use a white distilled vinegar, apple cider vinegar, white wine vinegar or a combination of any of those.
- 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.
- Avoid aged vinegar like balsamic.
- 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.
- Let chill at least one hour in the fridge. Thicker slices will require longer chilling time.
- Store in the fridge for up to 3 months.
Nutrition
Jeannine says
Can you preserve the radishes using this recipe?
Erin says
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.
Erin says
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.