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.
Deb Craiger says
Can you process in a water bath and if so for how long!?
Rachel Gurk says
You probably can, but I’m not a canning expert so I can’t provide insight into that. I’d recommend googling “canned pickled radishes.”
Al says
Made the recipe yesterday, fantastic, added onions, garlic and dill, my 5 year old granddaughter also likes them.
Rachel Gurk says
So happy to hear they were a hit! Thanks for taking the time to leave a comment!
S Butler says
Glad I found this recipe – I had a ton of radishes from my CSA. Instructions are clear and easy to follow. I sliced with a chef’s knife and added black peppercorn and the green tops of some fennel (also from CSA). Yes the hot vinegar solution stinks for a bit but the pickled radishes taste great. Crunchy, tangy, hint of sweet. I ate straight from the jar and today sliced them in matchsticks to top some veggie chili. Excellent.
Rachel Gurk says
So glad you liked them! I bet they were great on top of chili!
Brenda carter says
Made today 11 jun 2021 will fast tomorrow.
Rachel Gurk says
I hope you liked them!
Trish Crapo says
Hi there. Can you pickle radishes and Vidalia onions together with this method?
Rachel Gurk says
I think that would work great!
Laura says
I enjoyed making the recipe it was super easy and fun. It tasted great too!
Rachel Gurk says
So glad to hear it! Thanks for taking the time to leave a comment!
liz kasik says
Am
I the only one who hates to wash the gosh darn things? I know i
I will like them cause sometimes I just slice and fry radishes for a few minutes in a little butter and salt. yum.
Rachel Gurk says
Hahaha your comment made me chuckle, because I hate that chore too! I usually use a little brush, but it’s still a pain.
Lilliana says
Easy to do pickled radishes, try it with red wine vinegar… yummy !
Rachel Gurk says
Ooh, I’ll try that sometime!
Jeanne McIntyre says
Is it possible to can pickled radishes?
Rachel Gurk says
It probably is, but I don’t have experience with that, sorry. I’d recommend googling some methods and recipes.
Ali says
I tried these and they were great but the next day they were not crunchy anymore…..why?
Rachel Gurk says
Hmm…they do soften a bit. Maybe try slicing them a little thicker?
Alison Liffers says
Sadly I did cubes but still. Do you keep them in the vinegar solution the while time?
Rachel Gurk says
I usually do keep them in the whole time. They should stay fairly crispy!
John says
Using your recipe, how much coriander seeds would you add? Thanks
Rachel Gurk says
I’d use 1/2 – 1 teaspoon. :)
Anna says
Can we use white vinegar instead of apple cider for this method?
Rachel Gurk says
Yup, that will work!
Christi C. says
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!
Rachel Gurk says
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!
Ann in DC says
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!
Rachel Gurk says
So glad you liked them! Thanks for taking the time to leave a comment!
Julie says
These taste delicious but the smell is AWFUL! What did I do wrong??
Rachel Gurk says
Hmmmm….they should smell like radishes and vinegar. What type of vinegar did you use?