Quick Pickled Radish Recipe – How to Pickle Radishes
This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They’re great on tacos, avocado toast, pulled pork, and more!
Given the wild popularity of my recipe for pickled red onions, I wanted to bring you more easy pickled items. This quick pickled radish recipe might just be my new fave. The great thing about these pickled radishes is that you can use them pretty much anywhere you’d use a pickled onion. They’re similar in flavor, just a little less oniony.
If you’re reading this and thinking to yourself, “Well I don’t like radishes so this one clearly isn’t for me,” please keep reading. Pickling this root vegetable completely changes its flavor. The radishes lose their bitter bite and take on that perfect sweet, salty, sour pickled flavor.
As a side note, if you think you don’t like radishes, you should also try roasting them. Roasted radishes taste completely different than raw radishes, too. They’re also a great low-carb replacement if you’re following a low-carb or keto diet and miss roasted potatoes.
About this pickled radish recipe
I pickled these radishes exactly the same way as I pickle red onions. I sliced them paper-thin on a mandoline, but you could also do them a little thicker. I alternate when I do pickled red onions between thicker and thin, and you could with these too. You could also cut them in tiny little matchstick pieces. Although I never do it this way, you could also likely pickle radish halves. Just keep in mind, the larger the pieces are, the longer it will take for the pickling solution to flavor all the way through the whole vegetable.
If you don’t have a mandoline, you could use a knife to cut the radishes as well.
These pickled radishes keep their characteristic red ring around the outside and white centers for about an hour or two in the pickling solution, but then they turn this pretty light pink color that you see in the photos here.
Pickled radishes will keep fresh in your fridge for a couple of weeks! I love to throw them on salads, avocado toast, pulled pork, or any tex-mex dish. I also adore putting a few pickled vegetables on a charcuterie or cheese board. I want to try this recipe for pickled cauliflower with carrots and bell peppers.
Make these your own!
To give these a little twist, try adding some flavor in with these add-ins:
- Red Pepper Flakes – start with 1/2 teaspoon and add more as desired
- Mustard Seeds – try 1/2 teaspoon
- Black Peppercorns
- Coriander Seeds
- Fresh Dill
- Garlic Cloves
- 1 bunch of radishes (18-20 average size radishes)
- 1/2 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup hot or warm water
- Slice radishes as thin as you can.
- Stuff all the radishes in the jar of your choice. A bowl will work too if that's all you have.
- In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
- Nutrition information is not exact, since you don't drink the pickling liquid. At least I don't.
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Nutrition Information:Yield: 6 Serving Size: 1/4 cup
Amount Per Serving: Calories: 12 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 532mg Carbohydrates: 2g Fiber: 0g Sugar: 2g Protein: 0g
Husband’s take: Ben’s not a huge fan of pickled things. His loss!
Changes I would make: None at all are necessary, but try some of the add-ins I mentioned above!
Difficulty: So easy!