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.
They’d be great on these vegan tacos, shrimp tacos, or on vegetarian nachos, amongst countless other things.
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 pickle these radishes exactly the same way as I pickle red onions. I slice 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 can do the same with radishes. If you don’t have a mandoline, use a nice sharp knife to cut the radishes.
An alternative is to cut them in tiny little matchstick pieces. I imagine you could also 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.
Next, fill the jar(s) with the sliced radishes. Mix the brine ingredients: apple cider vinegar, salt, sugar, and very warm water. Pour the brine over the radishes and let them set on the counter for an hour or so. Cover and refrigerate.
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 the 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. Try putting a few pickled vegetables on a charcuterie or cheese board.
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
More quick pickles
Refrigerator pickles are easy, fun, and a great way to eat more vegetables. Try:
- Pickled Cauliflower
- Pickled Green Beans
- Pickled Vegetables — spicy or not! A mixture of cauliflower, carrots, onions, jalapeños, and radishes.
- Refrigerator Dill Pickles
- Pickled Asparagus Recipe
Quick Pickled Radish Recipe - How to Pickle Radishes
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- Nutrition information is not exact, since you don't drink the pickling liquid. At least I don't.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I tried it today. It was extremely good. My wifey said it was pretty good, but was a little too vinegary for her.
Easy fix on the next batch… ;-)
Thanks for leaving a review!
Made this today….DELICIOUS!!
I had to sub splenda( low carb diet) used my salad shooter. Let them sit in fridge for 3 hours before I tasted…they were so good so I added on your suggestions, garlic, used minced garlic and oh boy they are over the top!!! Keeper recipe. Thank you
So glad you enjoyed them!
I just made my first batch of pickled radishes using your recipe as a base. We had traditional red radishes & swe were given some white radishes I used as well. I shredded the radishes on my box grater (no Mandolin), used a mix of cider and balsamic vinegars (ran out of cider vinegar), and added fresh garlic, onion, cracked black pepper, mustard seed, and ground coriander. It’s cooling now, and smells wonderful…
Sounds wonderful!
Instead of regular radishes, I used Daikon and added Aleppo pepper, garlic and some green onions ~ and they were amazing!
Thanks for sharing a photo! I’m so glad you liked them!
I’m on the whole 30 program. No sugar for 30 days. Can I make these pickled radishes without using sugar?
Yes, you may. They’ll be slightly different but still tasty.
I used Erythritol instead of sugar and they turned out great!
Good to know – thanks for sharing!
Added a bit of dried sage and thyme and a spoonful of Dijon mustard (because why not?) so my brine mixture came out cloudier but still got some lovely colour. Scaled up the recipe a bit because I had three bunches of radishes (just over 30 radishes total), which turned out to be the perfect amount to fill up my jar.
Also threw in some white onion because running the radishes across the mandolin was so satisfying I started looking around my kitchen for other stuff to slice and found half an onion in the fridge.
They look great!
This recipe is amazing!! I grew some radishes in my garden and had a decent harvest, but realised none of my household actually enjoy raw radishes lol. So I did a quick Google and came across this recipe. I had all the ingredients on hand, and whipped a few batches together in time for dinner. So delicious! Better than pickled onions! We added the resulting pickled radishes in a quick salad with chopped up (canned) beetroot, corn kernels and chopped tomato with a drizzle of French dressing. Yum! The rest look so pretty in the jars in my fridge until we eat them!
I’m so happy you like them! Thank you for sharing a photo!
Yummy! Also, can I reuse the juice after 3 weeks?
I probably wouldn’t after three weeks – it tends to get a little cloudy and murky. Thankfully it’s very inexpensive and easy to make!