Quick Pickled Radishes

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Jars of quick pickled carrots and radishes

Have some radishes leftover and not sure to do with them?

We’ve got you covered with this flavorful and simple 4-ingredient recipe!

Fresh radish, sugar, salt, and vinegar for making Quick Pickled Radishes

How to Make Pickled Radishes

  1. Add sliced radishes to a glass jar
  2. Heat vinegar in a saucepan (we like distilled and/or apple cider vinegar in this recipe)
  3. Add sugar and salt and stir to dissolve
  4. Pour vinegar mixture over radishes, making sure to completely submerge them in the vinegar mixture
  5. Allow to marinate for at least 1 hour (or longer for more intense flavor)
Stirring a pan of vinegar for making Quick Pickled Radishes

We hope you LOVE these quick pickled radishes. They’re:

Flavorful
Crisp
Perfectly tangy
Easy
& SO delicious!

They are delicious as a snack straight from the jar or on a crudité snack platter. Or try in our Cauliflower Banh Mi, alongside a sandwich, or in a bowl meal for extra brightness and crunch!

If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!

More Quick Pickling Recipes

Jars of quick pickled carrots and radishes

Quick Pickled Radishes

A step-by-step guide for making quick pickled radishes. Only 4 ingredients required!
Author Minimalist Baker
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 (~1/4-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks

Ingredients

RADISH

  • 1 bundle radishes, greens removed, chopped into bite-size pieces (or thinly slice if planning to use on sandwiches/in wraps)

BRINE

  • 2/3 cup distilled white or apple cider vinegar
  • 1/3 cup water (for stronger flavor, sub more vinegar)
  • 1/2 tsp sea salt
  • 1 Tbsp organic cane sugar (or stevia to taste)

Instructions

  • Add chopped or sliced radish to a large mason jar or glass container. Set aside.
  • To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
  • Pour the brine over the radish, ensuring the slices are fully submerged. If needed, add more vinegar or a little water to cover.
  • Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
  • Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 quarter-cup servings Calories: 15 Carbohydrates: 3.6 g Protein: 0.3 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0.02 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 213 mg Potassium: 108 mg Fiber: 0.7 g Sugar: 2.9 g Vitamin A: 3.2 IU Vitamin C: 6.9 mg Calcium: 12.01 mg Iron: 0.16 mg

Reader Interactions

Comments

  1. Mary says

    Should I let the brine cool down before pouring it over the radishes? Is there a benefit to adding the brine will hot/warm or does it matter? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, we’d recommend adding it when still warm. But it doesn’t make a huge difference.

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