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.
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.
Instructions
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.
Heat the liquid up to dissolve the sugar, and then just pour over your radishes in a glass jar.
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.
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 tablespoon granulated sugar
- ½ teaspoon 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.
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.