Pickled Radishes

Pickled radishes are a crisp, tangy, and slightly sweet condiment that adds a refreshing crunch to any dish. Whether you use them to top tacos, sandwiches, salads, or grain bowls, these quick pickled radishes are easy to make and packed with flavor.

Why You’ll Love This Recipe

• Quick & Easy – Ready in just 15 minutes with simple ingredients.
• Customizable – Adjust the flavors to be more sweet, spicy, or tangy.
• Great for Meal Prep – Stores well in the fridge for weeks.
• Versatile – Use on tacos, sandwiches, burgers, or salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh radishes, thinly sliced
• White vinegar or apple cider vinegar
• Water
• Sugar
• Salt
• Garlic cloves (optional)
• Red pepper flakes (optional, for heat)
• Black peppercorns (optional)

Directions

1. Prepare the Radishes – Wash and thinly slice the radishes. Set aside.
2. Make the Brine – In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium until the sugar and salt dissolve. Remove from heat.
3. Pack the Jars – Place sliced radishes into a clean glass jar. Add garlic cloves, red pepper flakes, and black peppercorns if using.
4. Pour the Brine – Carefully pour the hot brine over the radishes, ensuring they are fully submerged.
5. Cool & Store – Let the jar cool to room temperature before sealing and refrigerating. Allow to pickle for at least 1 hour, but they taste best after 24 hours.

Servings and Timing

• Servings: Makes about 1 cup
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes (plus resting time)

Variations

• Spicy Pickled Radishes – Add sliced jalapeños or extra red pepper flakes.
• Sweeter Version – Increase the sugar for a milder, sweeter flavor.
• Asian-Inspired – Use rice vinegar and a splash of soy sauce.
• Herb Infused – Add fresh dill or thyme for an herby twist.

Storage/Reheating

• Refrigerate – Store in an airtight jar in the refrigerator for up to 2 weeks.
• Do Not Freeze – Pickled radishes do not freeze well due to their high water content.

FAQs

How long do pickled radishes last?

They stay fresh in the fridge for up to 2 weeks.

Can I use different types of radishes?

Yes! Try daikon radish or watermelon radish for a unique twist.

Do I have to heat the brine?

Heating helps dissolve the sugar and salt, but you can also shake the ingredients together in a jar and let them sit longer.

Can I use other types of vinegar?

Yes, white vinegar, apple cider vinegar, and rice vinegar all work well.

How soon can I eat them?

They can be eaten after 1 hour but develop more flavor after 24 hours.

Why did my radishes turn pink?

This is normal! The natural pigments in radishes release into the brine, turning them pink.

Can I reuse the brine?

You can reuse it once for a fresh batch, but the flavor may weaken over time.

Do pickled radishes taste like fresh radishes?

No, pickling mellows the spicy bite of radishes, giving them a tangy, slightly sweet taste.

What dishes go well with pickled radishes?

Tacos, sandwiches, burgers, grain bowls, or even charcuterie boards.

Can I pickle radishes without sugar?

Yes, but the sugar balances the acidity. You can reduce or omit it if preferred.

Conclusion

Pickled radishes are an easy, flavorful addition to any dish. With their crisp texture and tangy taste, they elevate everything from tacos to salads. Try this simple recipe and enjoy homemade pickled radishes in just minutes!

Print