Have some radishes leftover and not sure to do with them?
We’ve got you covered with this flavorful and simple 4-ingredient recipe!
How to Make Pickled Radishes
- Add sliced radishes to a glass jar
- Heat vinegar in a saucepan (we like distilled and/or apple cider vinegar in this recipe)
- Add sugar and salt and stir to dissolve
- Pour vinegar mixture over radishes, making sure to completely submerge them in the vinegar mixture
- Allow to marinate for at least 1 hour (or longer for more intense flavor)
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
- Spicy Pickled Cauliflower (Escabeche)
- Quick Refrigerator Pickles
- Quick Pickled Onions
- Quick Pickled Carrots
Quick Pickled Radishes
A step-by-step guide for making quick pickled radishes. Only 4 ingredients required!
Servings 6 (~1/4-cup servings)
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
- 2/3 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
LisaS. says
I’m not a big radish fan, mostly peppery flavor I’m not a fan of but other family members are. Does the pickling process take away a little of that peppery bit by any chance?
Hi Lisa, it does make the peppery flavor more mild! It will still have some bite to it, but you may like it better :)
Cheryl B says
I was wondering if you could process these for gifts? How long and would you recommend pressure or water bath? The reason I ask is I grew Rattail Radishes this year and have an abundance of them. They grow above the ground and look like green beans.
Hi Cheryl, we don’t have much experience with canning, so we’re not sure! Perhaps another reader will be able to chime in?
Helen Meggeson says
Can you add more sliced radishes to a jar if you only eat part of it or do you have to make a new batch each time???
Hi Helen, You can re-use it, but we’d recommend reheating the liquid to help the radish soak up the flavor.
Charlyn says
If the jar is sealed, as in, if I use a pickling jar, and the lid pops inward via the heat, can I consider them shelf friendly for months? Not sure why they are only good for a few weeks… is this once opened?
Hi Charlyn, we don’t have much experience with canning so we’re not sure. This recipe is intended for quick pickling and storing in the refrigerator.
Hallie says
Reply to Charlyn, I do a lot of canning. No. Just because the lid pops in does not mean it is properly preserved or shelf stable. In order to be shelf stable they would need to processed in either a water bath or pressure canner over a length of time. The processing forces out the oxygen that causes oxidation and ruins the food. Just having the lid seal does not do that.
Marian says
How long will they last in the refrigerator if I don’t eat all of them.
2-3 weeks
Taylor says
Wow, these are the best pickled radishes I’ve ever made. They’re perfectly sweet and tangy. I added fresh oregano, fresh garlic, and black peppercorns to mine. I let them sit overnight and they were amazing the next day. I’ll be using this recipe with my student garden club!
We’re so glad you enjoyed them, Taylor! Thanks so much for the lovely review and for sharing your modifications. xo
Emu says
Do you drain the brine after 24 hours or leave them in the mixture?
Leave them in the brine.
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!
Hi Mary, we’d recommend adding it when still warm. But it doesn’t make a huge difference.
Selena says
Do you have to use sugar….I don’t like sweet pickles?
Nope! You can omit.
Jamie says
Could you use maple syrup instead of cane sugar in this recipe?
Sure!