Quick Pickled Radishes
These quick pickled radishes make a delicious addition to any dish! They are easy to make and the recipe is super easy to customize to your personal tastes!
Pickles radishes are a healthy way to add more flavor to your meal. They are packed with antioxidants, fiber, vitamin C, calcium, potassium, and a host of other vitamins and minerals. They are good for your heart, good for your skin, and boost your immune system!
Just like our pickled cauliflower and zucchini refrigerator pickles, our quick pickled radish recipe is easy to make and easily customizable. In this recipe we use jalapenos to give a little extra spice, but you can skip the peppers or use any combination of pickling herbs and spices you prefer.
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Ingredients You’ll Need
- Radishes – Buy fresh, unsliced radishes so you can cut them as thin as possible yourself.
- Jalapeno – The jalapeno adds a very small amount of heat to the radishes. You can use any kind of pepper you like or skip altogether if you prefer.
- Garlic – Make sure to use fresh cloves of garlic. You can put them in whole but I like to thinly slice them to let more flavor out.
- Apple cider vinegar – We prefer using apple cider vinegar with radishes but you can use white vinegar or rice wine vinegar if you choose.
- Water
- Kosher salt – While it doesn’t have to be Kosher salt the salt must be non-iodized. We suggest kosher salt or sea salt. Iodized salt will turn they vegetables a dark color.
- Sugar – If you wish, you can substitute the sugar with honey, agave, maple syrup, or an artificial sweetener such as Stevia or Splenda.
- Mustard seeds – Adds a nice bite to your brine.
- Black Peppercorns – Always a good choice for adding spice to any recipe
- Coriander seeds – Adds a light, sweet, almost floral, citrus flavor to your pickling liquid
You can also try adding or substituting various herbs and spices like fresh dill or red pepper flakes to your brine. It all depends on your personal taste.
Want to learn more? Check out our guide on How to Make Quick Pickled Vegetables!
Instructions
Step 1 – Fill the jar. Pack the thinly sliced radishes and jalapenos into wide-mouth pint jars.
Step 2 – Make the brine. In a small pot combine garlic, apple cider vinegar, water, salt, sugar, mustard seeds, peppercorns, and coriander seeds. Stir together.
Bring the mixture to a boil and then remove the pot from the heat.
Step 3 – Add the brine. Let the mixture cool for 2-3 minutes and then pour it into the jars until the radishes are fully covered. Try to get the garlic and spices distributed equally between jars.
Step 4 – Store. Screw the lid on and store in the refrigerator for 2-3 weeks. The pickled radishes are ready to eat after 48 hours of pickling.
Best Container To Use
We recommend glass wide mouth pint jars. The glass won’t react with the vinegar and they are durable and reusable with air tight seal.
Getting the Perfect Slice
We recommend using a mandolin to get perfectly thin slices for pickled radish. You want to set it to the thinnest setting you can get. We find that the thinner they are the better they pickle.
If you don’t have a mandolin, you can use sharp knife to get thinnest slices possible.
If slices aren’t your thing, try cutting them into thin sticks or shredding them with a box grater.
Quick Pickled a Single Serving
Sometimes you are craving pickled radishes (and after you try them we promise you will) but don’t have any any the fridge. Good news! You can quick pickle radish in just 20 minutes!
Take 4-5 thinly sliced radishes and place them in bowl. In a small microwave safe bowl mix together 3 tablespoons apple cider vinegar, 2 tablespoons water, 1/2 teaspoon kosher salt, 1/4 teaspoon sugar (or sugar substitute). Microwave for 30 seconds. Pour the hot liquid over the radishes and let them sit for 20 minutes.
This gives you enough to serve with dinner and tide you over until you can make a new, big batch to keep in the refrigerator.
How to Use Pickled Radishes
You can add them to almost any meal. Try them on sandwiches, salads, avocado toast, burgers, tacos, or as a stand alone side dish. Try them with these recipes:
- Instant Pot Chicken Tacos
- Instant Pot Pork Belly Tacos
- Shredded Chicken Taco Bowl
- Easy Pork Tacos
- Beef Bulgogi
How Long Do they Last?
Since this is a quick pickling recipe and the radishes are not being canned, they cannot be stored at room temperature. They must be kept in the refrigerator. They will last up to 2 months in the fridge, but they are best eaten within 2-3 weeks.
Looking for More Pickled Vegetables Recipes?
- Quick Pickled Cucumber
- Quick and Easy Pickled Cauliflower
- Easy Refrigerator Zucchini Pickles
- Pickled Green Beans {Dilly Beans}
- Quick Pickled Carrots
- Quick Pickled Garlic
- Quick Pickled Jalapenos
- Pickled Red Onions
- More Pickled Vegetables…
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Quick Pickled Radishes
Ingredients
- 2 pounds Radish, thinly sliced
- 1/2 Jalapeno, thinly sliced
- 2 cloves Garlic, thinly sliced
- 1.5 cups Apple cider vinegar
- 1.5 cups Water
- 2 teaspoons Kosher salt
- 1 tablespoon Sugar, can use sugar substitute
- 1 teaspoon Mustard seeds
- 1 teaspoon Peppercorns
- 1/2 teaspoon Coriander seeds
Instructions
- Pack the thinly sliced radishes and jalapenos into two wide-mouth pint jars.
- In a small pot combine garlic, apple cider vinegar, water, salt, sugar, mustard seeds, peppercorns, and coriander seeds. Stir together.
- Bring the mixture to a boil and then remove the pot from the heat.
- Let the mixture cool for 2-3 minutes and then pour it into the jars until the radishes are fully covered. Try to get the garlic and spices distributed equally between jars.
- Screw the lid on and store in the refrigerator for 2-3 weeks. Pickled radishes are ready to eat after 48 hours.
Nutrition
