Quick Pickled Radish Recipe – How to Pickle Radishes
Posted: 05/15/2019
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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
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
jar pickled 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.
Nutrition Information
Serving: 1/4 cup, Calories: 12kcal, Carbohydrates: 2g, Sodium: 532mg, Sugar: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Molly says
Instead of regular radishes, I used Daikon and added Aleppo pepper, garlic and some green onions ~ and they were amazing!
Rachel Gurk says
Thanks for sharing a photo! I’m so glad you liked them!
Mary says
I’m on the whole 30 program. No sugar for 30 days. Can I make these pickled radishes without using sugar?
Rachel Gurk says
Yes, you may. They’ll be slightly different but still tasty.
Molly says
I used Erythritol instead of sugar and they turned out great!
Rachel Gurk says
Good to know – thanks for sharing!
Emily says
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.
Rachel Gurk says
They look great!
Rebekah says
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!
Rachel Gurk says
I’m so happy you like them! Thank you for sharing a photo!
E says
Yummy! Also, can I reuse the juice after 3 weeks?
Rachel Gurk says
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!
Steph says
Our new go-to for radishes. So easy, so delicious, and allows you to add your own “spin” to it. We always include the garlic clove and red pepper flakes. Thank you so much for this!
Rachel Gurk says
So glad you enjoy them! Thanks for leaving a review!
Heather Peterson says
I made these today. Wondering if I did something wrong. The texture is kind of slimy?
Rachel Gurk says
Yeah, I definitely wouldn’t describe them as slimy. Were your radishes fresh? Did you make any other changes to the recipe?
Hobart says
Wayyyy too sweet. I put less than half the recommended sugar and it tastes like candied radish.
Rachel Gurk says
Hmm, sorry to hear you feel that way! I find it to be nicely balanced but you can definitely leave out the sugar if you prefer.
Gina Gilbert says
I harvested my first radishes ever today and wanted to try pickling them. This was the recipe I used. Followed recipe exactly this afternoon and by evening gave them a try. In a word…fabulous! So yummy! Great instructions and recipe.
Rachel Gurk says
So happy to hear it! Thanks for taking the time to leave a review!
Micheala says
I thought the recipe was a little bland as is, so I added some garlic cloves and red pepper flakes but then I realized it’s actually brilliant to have it basic (and also that you recommended these additions later on as variants anyway!) It’s a fantastic template for pickling Radishes and leaves room to do as you please to suit your tastes! Amazing, I am unashamed to say I already ate half the jar plain lol
Rachel Gurk says
Your comment makes me so happy because my goal is to provide recipes + information to help people create something they truly love!