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    Home » Sides » Pickled Radishes

    Pickled Radishes

    Published: Jul 8, 2020 · Modified: May 9, 2022 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe
    jars of sliced radishes and brine solution

    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.

    lids on mason jars of sliced radishes and brine

    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.

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

    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.

    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 3 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

    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.
      sauce pan filled with brine for pickling radishes
    • 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.
      mason jars of thinly sliced radishes for pickling next to optional herbs and spices
    • Pour cooled vinegar mixture over radishes. (If desired add extra herbs or seasonings like dill, garlic, or peppercorns.)
      brine poured over radishes and herbs and spices in mason jars
    • Cover with lid, and let chill at least one hour in the fridge, or overnight.
      lids on mason jars of sliced radishes and brine

    Notes

      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. 

    Nutrition

    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
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!

     

     

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    Reader Interactions

    Comments

    1. Jeannine

      July 11, 2020 at 7:41 pm

      Can you preserve the radishes using this recipe?

      Reply
      • Erin

        July 12, 2020 at 10:27 am

        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.

        Reply
    2. Erin

      July 08, 2020 at 3:37 pm

      5 stars
      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.

      Reply

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    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

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