Quick Pickled Radish Greens Recipe

Pickling radish greens are a fantastic way to use up the leftover leafy green veg from radishes that might otherwise be wasted. So whether you are growing radishes in the garden or the next time you pick up a bunch of radishes from the grocery store, don’t discard the radish greens because they are edible and delicious! Instead, try this quick pickled radish greens recipe.

Not everyone realizes that radish leaves are entirely edible. You can eat young radish greens fresh in salads, cook older radish leaves in stir-fries, and many other dishes as you would any other leafy green vegetable. In fact, we have an article all about eating radish greens here for more ways to eat this underutilized leafy green veg.

These quick and easy pickled radish leaves are so simple to make. And they can be eaten as an accompaniment to a lot of dishes. Try them with rice. One of my favorite ways to eat pickled radish greens is in a type of poke bowl. I also include pickled radishes along with more veg such as diced cucumber, grated carrot, and some protein like tofu or boiled eggs. Choose your sauce of preference (soy and mayo taste like sushi!) and you have a quick and delicious lunch or dinner dish.

For this recipe, I like to use a good quality organic white wine vinegar like this one. The flavor of the vinegar infuses the radish greens so using a quality ingredient for the pickling process will result in flavorful pickled radish greens.

Once the pickled radish greens have been made, pop them in a jar and they can be safely stored in the fridge for a few weeks.

Ingredients for Quick Pickled Radish Greens:

1 bunch of Radish Greens (about 1 cup chopped leaves)

For the Pickling Brine:

1/2 Cup White Wine Vinegar

1/2 Cup Hot Water (which helps the pickled veg to soften to take up the flavor)

3 Tablespoons Sugar

1 Teaspoons Salt

Optional – you can add wholegrain mustard seeds, peppercorns, fennel seeds, garlic cloves, coriander seeds.

Glass Jar or container for the pickled greens.

How to Make Quick Pickled Radish Greens:

Using a glass measuring jug, pour in the hot water, add the sugar and salt and mix to dissolve.

Once dissolved, pour in the white wine vinegar and combine. That’s it for the pickling liquid!

You can add in additional flavorings such as peppercorns, wholegrain mustard seeds, fennel seeds, coriander seeds, or garlic cloves.

Meanwhile, wash and chop the radish leaves, separating them from the radish globes.

You can mix up the size of the leaves a bit, chopping some leaves bigger and others smaller for some variety.

Then pop them into a clean jar before filling up with the pickling liquid. Make sure the liquid is still warm to help the radish leaves to soften and become delicious.

Allow the jar to cool on the kitchen bench without the lid, before popping a lid on and storing it in the fridge. After the pickled radish greens have sat for about an hour, they are ready for eating!

If you’re looking for more recipes for leafy greens, check out this bok choy recipe.

Some of My Favorite Kitchen Items:

• Juicer
• Food Processor
• Stick Blender
• Blender for Smoothies
• Food Dehydrator
• Preserving Saucepan
• Food Thermometer

Further reading:

• How to Grow Radishes: the Easiest Vegetable to Grow
• Quick Pickled Radishes Recipe
• Why Is My Daikon Bitter? Answered!
• What To Do With Celery Leaves (Preserving and Recipe Ideas)
• Are Pumpkin Leaves Edible? (And How to Eat Pumpkin Leaves)
• How To Make Labneh: Recipe For Yogurt Cheese