Quick Pickled Radishes
For a sweet and sour recipe add-on, make a supply of Quick Pickled Radishes to have on hand. These tangy bites are made using hot water and white wine vinegar and taste delicious on salads, sandwiches, and tacos!
By this point, we’ve pretty much pickled everything! We’re talking jalapeños, cabbage, onions, cucumbers, and even grapes. Now, I’m getting a little creative and pickling something I’d never previously considered: radishes!
Depending on your pickling knowledge, you may have know that pickled radishes were a common ingredient. I, however, did not! After a bit of research I thought I’d give it a go. The result? Definitely not disappointing! In fact, they actually turned out to be quite delicious!
The taste is different than what you’d expect. It’s sweet and tangy and totally different than plain ole’ radishes!
Like with my other pickled vegetable recipes, these are quick and easy to make and require just a bit of soaking in a water and vinegar mixture. There are a bunch of spice options, so the taste is pretty customizable and can be tailored to fit your specific preference.
Here’s what you’ll need
To make pickled radishes we will be using five main ingredients. As for the spices, the options are pretty endless. I’ve included a few of my recommendations with their measurements, but you can use as much or as little as you’d like of each.
- Hot Water: We will be using hot water as the base for the pickling mixture. Ensuring the water is hot will help the salt and sugar dissolve faster (they’re called “quick” pickled radishes for a reason!)
- Sugar: We will use a dash of sugar to add to the flavor.
- Salt: Use non-iodized salt here (iodized salt will cause discoloration when pickling).
- White Wine Vinegar: White wine vinegar will be the main pickling agent in this mixture, which preserves the pretty pink color of the radishes!
- Radishes: We can’t make this recipe without radishes! Half pound will do.
- Optional: Feel free to use mustard seeds (1 tsp), 1 clove crushed garlic, 1 bay leaf, crushed red pepper (½ tsp), or coriander seeds (½ tsp) to flavor your radishes.
How to make quick pickled radishes
This pickling recipe requires only three main steps. It’s a quick and easy recipe that should take no more than 35 minutes of your time (and that includes rest time)!
- Heat the liquid: First, heat the water in either a kettle, the microwave, or on the stove until it’s steaming hot. Stir in the sugar and salt until dissolved. Finally, stir in the vinegar.
- Prepare the radishes: Next, thinly slice the radishes, either with a mandolin slicer (for ultra-thin slices), or by hand (for slightly thicker, crunchier pickled radishes).
- Combine the ingredients: Next, add the radishes to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 16-oz mason jar). Add optional extra ingredients using as many or as few as you’d like. Pour the liquid over the radishes and make sure they’re covered. You may not need all of the liquid. Let cool to room temperature, and then seal the jar shut and transfer it to the refrigerator. Remember, the radishes should pickle for at least 30 minutes before digging in!
How to store
Keep your homemade pickled radishes refrigerated and eat within 2-3 weeks.
Note: These have not been tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.
How to serve
Pickled radishes are extremely versatile in that they work on a wide variety of dishes. Serve them in salads, sandwiches, burgers, tacos, or even soup!
Get creative and do some experimenting! Nothing is off limits. For a few ideas, you can try adding them to these recipes:
- Roasted Cauliflower Street Tacos
- Portobello Mushroom Burgers
- Grilled Broccoli Salad with Honey Mustard Dressing
- Pressed Eggplant Sandwiches
- Healthy Slow Cooker Potato Soup
Quick Pickled Radishes
- 1 cup hot water 236 mL
- 2 Tbsp sugar
- 2 tsp non-iodized salt
- ¾ cup white wine vinegar 175 mL
- ½ lb radishes 18 to 10
- 1 tsp mustard seeds
- 1 clove garlic crushed
- 1 bay leaf
- ½ tsp crushed red pepper
- ½ tsp coriander seeds
- Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar and salt until dissolved. Stir in vinegar.
- Radishes: Thinly slice the radishes, either with a mandoline slicer (for ultra-thin slices) or by hand (for slightly thicker, crunchier pickled radishes).
- Combine: Add radishes to a lidded non-reactive container (like a glass jar or ceramic vessel – I used a 16-oz mason jar). Add optional extra ingredients (as many or few as you want). Pour liquid over radishes so that they are covered (you may not need all of the liquid). Let cool to room temperature, then seal shut and transfer to the refrigerator. (Let pickle for at least 30 minutes before digging in.)
- Store in the fridge for up to 2 to 3 weeks.
- Serve these radishes on salads, sandwiches, and tacos!
- Non-iodized salt is important in pickling, as iodized salt can cause discoloration.
- Not tested for long-term canning storage. Be sure to follow best USDA canning practices if canning for long-term storage.