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A glass jar brimming with quick pickled radishes in a red brine, surrounded by whole radishes and fresh slices on a pristine white surface.
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5 from 3 ratings

5-Minute Quick Pickled Radishes

Learn how to make quick pickled radishes at home in just 5 minutes with this easy step-by-step recipe. With their delicate crunch and vibrant color, pickled radishes add a burst of zingy flavor to tacos, sandwiches, grain bowls, and more (pretty much anything you can think of)!
Prep Time5 minutes
Rest30 minutes
Total Time35 minutes
Course: Dips, Sauces, and Salsas
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: pickled radish, pickled radishes, quick pickled radishes
Diet: Dairy-Free, Gluten-Free, Low Carb, Raw, Vegan, Vegetarian
Occasion: Cinco de Mayo
Time: 30 minutes or less, 45 minutes or less
Servings: 1 cup
Author: Sarah Bond

Ingredients

Core Ingredients

  • 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

Optional Extras

  • 1 tsp mustard seeds
  • 1 clove garlic crushed
  • 2 bay leaves
  • ½ tsp crushed red pepper flakes
  • ½ tsp coriander seeds
  • ½ tsp black peppercorns

Instructions

  • Liquid: Heat water in a kettle, on the stove, or in the microwave until steaming hot. Stir in sugar and salt until sugar dissolves. Stir in vinegar.
  • Radishes: Thinly slice the radishes, with a mandoline slicer (for ultra-thin slices) or by hand (for slightly thicker, crunchier pickled radishes).
    A pile of quick pickled radishes, thinly sliced with vibrant red edges and crisp white centers, displayed on a light surface.
  • 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 as few as you want). Pour liquid over radishes until 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.)
    Two images showcase a glass mason jar brimming with quick pickled radishes and bay leaves, sealed with a metal lid. The contents boast a vibrant red hue.

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 the USDA canning practices if you're canning for long-term storage.

Nutrition

Serving: 0.25cup | Calories: 41kcal | Carbohydrates: 8.4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1187mg | Potassium: 165mg | Fiber: 0.9g | Sugar: 7.2g | Calcium: 18mg | Iron: 0mg
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