This very easy recipe for quick pickled radishes is simple to make and delicious. You can turn fresh raw radishes into a tasty pickle in about 10 minutes! And this quick-pickled radishes recipe uses only 4 ingredients.
Pickling radishes mellows the flavor of the radish. The peppery bite of the radish is sweetened, soured, and salted through the magic of pickling. So if you don’t love the flavor of raw radishes, then pickling them may be your new favorite way to eat them.
By the way, you can also pickle radish greens, so if you grow your own radishes or purchase them with leafy green tops, you can pickle them too. Check out our recipe: Quick Pickled Radish Greens Recipe. The recipe is the same as this one so you could make them both at the same time!
Pickled radishes are great served with rice dishes, tacos, or as a side accompaniment to many savory dishes. Try them as an accompaniment to scrambled eggs, bbq pork, poke bowl or dress up a salad with pickled radishes.
Because the pickling liquid is important for this recipe, infusing the radishes with flavor, I love to use a great quality organic white wine vinegar like this one.
Lots of recipes for pickled radishes will use a mandoline such this one and you can too if you want to. You will certainly achieve a lovely uniform consistency and a thinly sliced radish. However, I usually prefer to just use a knife to cut them thinly so I can cut them into different thicknesses to alternate the texture. That way some of the radish pieces will be softer and the thicker slices will be crunchier.
Once made, the pickled radishes can be eaten after 1 hour but the flavor will continue to develop further over the next day. Store the radish pickles in a glass jar in the fridge and they’ll last a good few weeks.
Ingredients for Pickled Radishes
One bunch of radishes (about 10-15)
Pickling Brine
1/2 Cup Hot Water (which helps the pickled veg to soften to take up the flavor)
1/2 Cup White Wine Vinegar
3 Tablespoons Sugar
1 Teaspoons Salt
Optional – you can add in additional flavors if you like. Try wholegrain mustard seeds, peppercorns, fennel seeds, coriander seeds, or garlic cloves.
Jar for storing the pickled radishes.
How to Make Quick Pickled Radishes
First up is making the pickling liquid. Pour hot water, sugar, and salt into a glass measuring jug and give them a stir to dissolve.
Then add the white wine vinegar to the hot liquid and give it a gentle mix to combine. At this point, you can add any other flavors to enhance the flavor profile. You can try garlic cloves, coriander seeds, wholegrain mustard seeds, peppercorns, or fennel seeds.
Next, wash and slice up the radishes as thin as you can. You can vary the thickness for additional crunch.
Once the radishes are sliced up, place them in a clean jar and fill the jar with the pickling liquid. The liquid should still be warm which will help to soften the radishes as it works its pickling magic.
Keep uncovered on the kitchen bench to allow the jar to cool before securing the lid and placing it in the fridge. The pickled radishes are ready for eating after about 1 hour but the flavor will develop a little more over the next day.
Quick Pickled Radishes Recipe
Ingredients
- 1 Bunch Radishes (about 10-12 radishes)
Pickling Brine
- 1/2 Cup Hot Water
- 1/2 Cup White Wine Vinegar
- 3 Tablespoons Granulated Sugar
- 1 Teaspoon Salt
Optional Flavors
- Wholegrain mustard seeds, peppercorns, fennel seeds, coriander seeds or garlic cloves.
Instructions
- First up is making the pickling liquid. Pour hot water, sugar and salt into a glass measuring jug and give them a stir to dissolve.
- Then add the white wine vinegar to the hot liquid and give it a gentle mix to combine. At this point you can add any other flavors if you like. You can try garlic cloves, coriander seeds, wholegrain mustard seeds, peppercorns, or fennel seeds.
- Next, wash and slice up the radishes as thin as you can. You can vary the thickness for additional crunch.
- Once the radishes have been sliced up, place them in a clean jar and fill the jar with the pickling liquid. The liquid should still be warm which will help to soften the radishes as it works its pickling magic.
- Keep uncovered on the kitchen bench to allow the jar to cool before securing the lid and placing it in the fridge. The pickled radishes are ready for eating after about 1 hour but the flavor will develop over the next day. Enjoy!
Some of My Favorite Kitchen Items:
Further Reading:
- Turnips Vs Radishes: What’s The Difference?
- Can You Eat Radish Greens? (And How to Eat Them)
- Why Is My Daikon Bitter? Answered!
