Learn how to make quick-pickled radish slices at home in 5 minutes with this easy step-by-step recipe. The homemade brine uses 4 simple ingredients: hot water, white wine vinegar, plus a little salt and sugar. With their delicate crunch and vibrant color, pickled radishes are a tasty addition to salads, tacos, sandwiches, and more!
Liquid: Heat water in either a kettle, the microwave, or on the stove until steaming hot. Stir in sugar and salt until sugar dissolves. 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.)
Notes
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.