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Published July 13, 2022. This post may contain affiliate links. Please read my disclosure policy.
This quick and easy pickled radishes recipe is such a great way to enhance the flavor and shelf life of your fresh radishes. The flavors that come from this are incredible.
Using vegetables as a side dish, main entrée, or just trying to utilize them before they go bad can sometimes be challenging. Check out my homemade sauerkraut or Roasted Brussels Sprouts recipe for ways to help elevate your everyday cooking.
Pickled radishes are fresh radishes that are pickled using a solution of vinegar, water, salt, and sugar that are then jarred and stored. The flavor results in a slightly salty, sweet, tangy radish that still has some of its spicy bite to it. There are also additional ingredients you can add to the pickling liquid to customize it to your liking.
I was able to pick some fresh radishes from the garden that I started at my new studio, you can see the video here. This is such an easy tasty recipe to help use up extra radishes as well as enhance the flavor of whatever you serve them with.
- Radishes – Any fresh radish will work in this recipe.
- Water – Cold water is used in the pickling liquid.
- Vinegar – This will help add acid and help preserve the shelf life of the pickled radishes.
- Salt – Sea salt is used to add flavor and preservation.
- Sugar – Granulated sugar is used to add some sweetness, and to help preserve.
- Optional Spices – Additional optional ingredients I like to add are onion, garlic, peppercorns, celery seed, and mustard seed.
How to Make Pickled Radishes
Use these simple-to-prepare instructions for making pickled radishes:
Gather your fresh radish from the garden or the store.
Rinse them under cold water to get any dirt off.
Cut off the root end.
Slice them thinly or quarter them.
Add the pickling ingredients together in a medium-size pot.
Bring it to a boil and then cool it completely to room temperature.
Once cool, cover the prepared radishes with the pickling liquid in a mason jar. Screw on the lid and store in the refrigerator.
What to Use Them In
Pickled radishes can be used like regular radishes when incorporating them into recipes. Here are my favorite things to put them in:
Make-Ahead and Storage
Make-Ahead: You can make these pickled radishes up to 3 days ahead of time.
How to Store: Screw the lid on tight and keep it in the refrigerator for up to 4 weeks. In addition, you can pickle these and store them on the shelves following my Bread and Butter Pickles Recipe.
Chef Notes + Tips
- Any color radish will work for this recipe.
- You can also use red wine vinegar, cider vinegar, or white vinegar in this recipe.
- Sliced radishes can be eaten within 1 hour of pickling while whole or quartered radishes should be kept in the refrigerator for 24 hours before eating.
- Radishes tend to produce a lot of sulfur so during the pickling process you may notice an egg-type smell, but I can assure you there is nothing wrong with the radishes and they have not gone rotten.
More Vegetable Recipes
Easy Pickled Radishes Recipe
- 2 bunches of fresh radishes
- 2 cups water
- ¾ cup white distilled vinegar
- 1 tablespoon sea salt
- 2 tablespoons sugar
- 2 teaspoons onion granules, or ½ fresh diced
- 2 teaspoons garlic granules, or 3 minced fresh cloves
- 1 teaspoon celery seed
- 1 teaspoon black peppercorns
- Rinse the radishes under cold water to get any dirt off.
- Cut off the root end.
- Slice them thinly on a mandolin or quarter them.
- Add the water, vinegar, salt, and sugar, and the optional pickling ingredients together in a medium-size pot.
- Bring it to a boil and them cool it completely to room temperature, which takes about 30 minutes.
- Once cool, cover the prepared radishes with the pickling liquid in a mason jar. Screw on the lid and store in the refrigerator for up to 4 weeks.