If you know how to make Quick Pickled Radishes, then you have an easy recipe that is the perfect topping for so many dishes. Simply let sliced radishes sit in a pickling solution with dill, garlic, and pepper overnight in the refrigerator. Then serve these sweet and sour vegetables on salads, tacos, or even sandwiches!
During a trip to Asheville, North Carolina, I found the cutest little taco shop.
They made the ABSOLUTE best tacos. The secret? All the pickled veggies.
Pickled carrots, pickled red onions, pickled jalapeños… and even pickled radishes!
When I got back home, I immediately tried to utilize my trusty Refrigerator Dill Pickles recipe to recreate the radishes. This recipe has my go-to brine — perfect for all your pickling needs.
And y’all, it was fantastic.
It was easy to whisk up a brining solution then throw in some garlic, dill, and pickling spice. The result is a delicious pickled radish recipe that is crispy, sweet, and just a little bit sour.
You can be enjoying these the next day! Just like quick pickles, these might be hard to wait for, though.
Ingredients
Notes about the ingredients needed for this Quick Pickled Radish recipe are below. Jump to recipe for the exact measurements.
- Radishes. You will need ½ pound. This should be about 1 bunch.
- Vinegar. To get the traditional flavor of pickles, use distilled white vinegar. You can use apple cider vinegar, but the taste will be different. Avoid using rice vinegar.
- Water. Vinegar is quite acidic, and water helps balance it out. If you don’t add it, the solution might be too sour.
- Salt. This is a must for a good brine. Pickling salt is best and should be available at the grocery store. But table salt will work, too. Start with a modest amount and add more if necessary.
- Sugar. A little bit goes a long way to offset the tartness of the vinegar. You can add more if you prefer.
- Optional Ingredients. Fresh dill, garlic cloves, whole black peppercorn, and pickling spice all are great additions.
How to Make Pickled Radishes
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Prepare the ingredients.
Add vinegar, water, salt, and sugar to a small saucepan. Over high heat, bring the mixture to a boil. Immediately reduce it to low and allow the liquid to simmer for 2 to 3 minutes. Stir it occasionally.
Do not heat the solution long enough to let too much evaporate. You just need to let the sugar and salt dissolve. Let the mixture cool before pouring it over the radishes.
The quickest way to prepare the radishes is to use a mandoline. The thinner the slices, the better they will soak up the solution.
If you don’t have one, simply use a sharp knife. Cut the slices as narrow as possible. Discard the leaves and stem.
2. Fill the jars with radishes and brine.
Use wide mouth pint jars for this recipe if possible. You can either pickle radishes alone or add other ingredients like whole garlic, black peppercorns, fresh dill, or pickling spice. These will give a depth of flavor.
Carefully set the radishes in the jar along with garlic, dill, and pepper if using. Be sure there is room between the pieces so the brining solution touches everything.
Pour the vinegar mixture over the radishes. If there is space left, add water to fill the jar completely.
Recipe Tip
Don’t rush it. If you pour the vinegar mixture on the radishes while it is too hot, you might cook the vegetables before they are pickled. Let it cool first.
3. Cover and store.
Wipe the rim off with a towel. Tightly screw on the lid to the jar.
Leave the radishes in the fridge overnight. But if you have the patience, they will be even better after a couple of days.
Prep-Ahead and Storage
- Prep-Ahead: This recipe is best made at least a couple of days before you need it.
- Storage: Keep pickled radishes in an airtight jar for up to 3 to 4 months in the fridge.
- Freezing: You can store them in a freezer-safe container for up to 8 to 10 months.
FAQs
Pickled radishes are very good for you! They are full of nutrients and good probiotics that aid in digestion. Radishes are high in vitamin C, fiber, potassium, and antioxidants. They are also low in calories and carbohydrates.
Pickled radishes are delicious on sandwiches, salads, burgers, and tacos. For a real treat, try them on avocado toast!
Radishes are from the cabbage family. When you slice and pickle them, you might notice a sulphur-like smell, and this is completely normal!
Ways to Use Pickled Radishes
These pickled radishes are super tasty on any of these recipes:
More Quick Pickled Vegetable Recipes
Once you see how easy it is to make pickled vegetables, try one of these recipes next:
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Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ tsp. salt, 1 Tbsp. sugar
Add the sliced radishes to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
½ lb. radishes, Pickling spice
Pour the warm solution over the radishes and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Calories: 124kcal, Carbohydrates: 23g, Protein: 2g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 2484mg, Potassium: 533mg, Fiber: 4g, Sugar: 19g, Vitamin A: 16IU, Vitamin C: 34mg, Calcium: 71mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
