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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! 
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour 10 minutes
Course: How To
Cuisine: American
Servings: 16
Author: Rachel Gurk

Equipment

Ingredients

  • 1 bunch radishes (18 to 20 average sized radishes)
  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons salt
  • 1 cup hot water

Instructions

  • Slice radishes as thin as you can. I usually use a mandoline. They can be cut more thickly if you prefer, or you can do a mixture of thin and thick. Radishes can also be cut into small matchstick pieces.
    1 bunch radishes
  • Stuff all the radishes into a jar of your choice. I use a Mason canning jar (quart size) but a large recycled pickle jar will work too. A glass bowl is fine if you don't have a jar.
  • In a large measuring cup, combine apple cider vinegar, salt, sugar, and hot water. Stir until the sugar and salt are dissolved.
    ½ cup apple cider vinegar, 1 tablespoon granulated sugar, 1 ½ teaspoons salt, 1 cup hot water
  • Pour this pickling mixture (brine) over your sliced radishes, and let them set at room temperature, for an hour.
  • After an hour, cover and refrigerate the pickled radishes.

Video

Notes

  • Storage: Pickled radishes can be refrigerated for up to three weeks. If at any time, the pickling liquid is cloudy, discolored, or smells funny, discard the pickled radishes. 
  • Flavor enhancements: You can add your own flourish to this pickled radish recipe by adding an ingredient or two to the brine. Try crushed red pepper flakes, black peppercorns, whole mustard seed or coriander seeds, fresh dill (the seed heads, stems, and leaves can be used), or garlic (peel the cloves and add them whole or sliced). 
  • Nutrition note: Since you don't drink the pickling liquid (at least I don't), the nutrition information below is slightly inaccurate. It's difficult to say how much of the brine is absorbed by the radishes

Nutrition

Serving: 0.25cup | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.02g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 220mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 0.5mg | Calcium: 2mg | Iron: 0.03mg

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