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.
They’d be great on these vegan tacos, shrimp tacos, or on these 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 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
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!
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.
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Nutrition Information:
Yield: 6 Serving Size: 1/4 cupAmount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 532mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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!
46 Comments on “Quick Pickled Radish Recipe – How to Pickle Radishes”
Is it possible to can pickled radishes?
It probably is, but I don’t have experience with that, sorry. I’d recommend googling some methods and recipes.
I tried these and they were great but the next day they were not crunchy anymore…..why?
Hmm…they do soften a bit. Maybe try slicing them a little thicker?
Sadly I did cubes but still. Do you keep them in the vinegar solution the while time?
I usually do keep them in the whole time. They should stay fairly crispy!
Using your recipe, how much coriander seeds would you add? Thanks
I’d use 1/2 – 1 teaspoon. :)
Can we use white vinegar instead of apple cider for this method?
Yup, that will work!
I have NEVER purchased radishes in my 48 years. For some reason, they were always just the garnish and I had no idea what I would do with them! I now have a produce delivery subscription and they sent them to me last week. YIKES! I Googled recipes and I wanted one for pickling them. Oh my GOSH, I am so glad I found this recipe because it was absolutely amazing! I used my slicing attachment on my KitchenAid stand mixer and it took no time at all to slice them perfectly thin. I really can’t believe such a simple and quick recipe turned out so well! I will be buying radishes regularly now and making this recipe. Thank you!
I love this! I’m so glad it was successful for you and you liked them. Thanks for taking the time to come back and leave a comment!
After pulling up my radishes yesterday, I thought I would never grow them again because they were so painfully hot. They also didn’t have that cute round shape so were pretty unattractive. I found this recipe, sliced the radishes, cut out the bad spots, and followed the directions exactly. They are delicious–and pretty. Thank you!
So glad you liked them! Thanks for taking the time to leave a comment!
These taste delicious but the smell is AWFUL! What did I do wrong??
Hmmmm….they should smell like radishes and vinegar. What type of vinegar did you use?
its did not turn out good at all….
What happened? What was not good? I’d love to help.
I don’t eat or use regular granulated sugar. Do you think this recipe would work using honey, maple syrup or possibly coconut sugar?
I haven’t tested it, but I think that will work just fine!
so–should the liquid completely cover the radish slices? and if it doesn’t, should I add more water or more vinegar? thanks
It should. If it doesn’t, just add another splash of water. Unless it’s significant, in which case, I’d just make another half or whole batch of the pickling liquid.
I am going to try this recipe. Have you ever put them through a water bath to seal them and make them shelf stable? If so, how did it turn out?
I haven’t canned these to make them shelf stable, sorry!
I am wondering if you know how many cups of sliced radishes you use for this recipe. I am growing my own radishes and they are so much larger than standard that eighteen to twenty of them would make several jars of pickles.
It depends on how tightly they’re packed it. I would just find a jar that will hold how much you want to pickle or how much you’ll be able to eat in a week or two. :) Then you can double the liquid if need be. It’s a pretty forgiving recipe.
Says to pickle for a. Hour so have then in 10 mins or have then in 1 hr and 10? Be more clear about prep tim bc it ovboioisly takes over an hour to prepare for consumption.
Hi Clair – you’re right. We usually have that type of hands-off time indicated under “other/additional” time and it looks like we mistakenly left it off on this one. Thanks for letting me know!
So simple. The add in makes a difference. Smart author. Thank you so much…I don’t have the time for lengthy processes.. This easy recipe is developed for that busy working women
So glad you liked this recipe!
Beginner level question. How long does it take them to reach the desired pickled state? Never pickled anything before – have no idea :)
You can eat them almost right away but the flavor will intensify as they sit. I usually wait an hour at least. :)
O HOW I LOVE PICKLED ANYTHING.- Except Jimmy choo’sI could not find an UDON here in Delray Beach, but bought gorgeous Watermelon Radishes from our farmers here.YIPPEE KAI YAI YAY!Serving with Chinese crunchy Shrimp…..You are THE BEST!
Thanks! :) I’m glad you like this recipe, thanks for taking the time to leave a comment!
Do you think distilled white vinegar would be an adequate substitute for the apple cider vinegar?
Yes, that will work!
Just bought two red onions. Then had to go to youtube to check out how to put blade in my mandolin, because its a long time since I used it and it didn’t come with instructions…but now I know, so wednesday will be my first clear day before I can do something in my kitchen without interruption.
I hope you love the recipe!
I just made my second batch of these wonderful pickles! I love almost everything picked. This was a new one. Great in sandwiches, w/ a nice juicy hamburger or for snacking. I put garlic in the first batch but didn’t leave it in long. I prefer the radish flavor come through. Onward to making sauerkraut later this week… Thanks for this recipe! So easy…so good.
So glad you like this recipe! Thank you for taking the time to come back and leave a comment!
I would like to cut my radishes into small cubes before i pickle them. Has anyone tried this? Is the taste different when cubed instead of sliced?
I haven’t tried it, but I see no reason why that wouldn’t work! Let me know if you give it a try!
I’m totally hooked on pickled radishes. It’s the best way to preserve an abundant harvest from the food garden. As you mentioned Rachel, when pickled the radishes lose their bitter bite and take on that perfect sweet, salty, sour pickled flavor. Thank you so much for this easy recipe.
They’re so tasty! I’m glad you like this recipe. :)
I’ve never had them pickled, but that sounds nice. We just pulled them from the garden, washed them, and ate them chilled.
I hope you try them pickled! They’re super tasty.