Easy Quick Pickled Radishes

This quick pickled radish recipe is a delicious way to extend the shelf life of fresh radishes. When they’re popping off in the garden, give this recipe a try! 

Or try fermenting radishes for a different flavor (and probiotics!). 

There is just something about quick pickles! Slice some veggies, add a vinegar brine, and in a week, you’ll be ready to munch on these crunchy, wholesome snacks.

Refrigerator pickles are an easy alternative to canning pickles. As long as you’ve got room in the fridge, it’s hard to go wrong!

Easy Pickled Radishes

Be sure to plant enough radish seeds in the garden to make a batch (or two!) of these zesty refrigerator pickles. It couldn’t be easier!

Ingredients

Radishes — Fresh radishes are abundant and farmers markets in the spring, and pretty readily available at the supermarket year round. And if you’re growing your own, you can use succession planting to make sure that you have an ongoing radish harvest for fresh snacking and making these pickles. If you have daikon radish, you can use that. 

Jalapeño pepper —  Slice a jalapeño pepper to add some kick to the pickles. Don’t like the heat? Skip this ingredient! Want more heat? Use an entire pepper. If you don’t have a fresh hot pepper, you can substitute 1/2 teaspoon of red pepper flakes.

Red onions — I like the milder flavor of red onions in this recipe, but technically you can use any type of bulb onion.

Rice vinegar — This vinegar, made from rice wine, is milder than other options like white vinegar or apple cider vinegar. Opt for the unseasoned rice vinegar. 

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic.

How to Pickle Radishes

Start by preparing the vegetables. Remove the stem and root end of the radishes and slice each radish thinly. Combine the sliced radishes with the sliced hot pepper and red onions in a large bowl. 

If you have a food processor, you can use the slicing blade to make quick work of this recipe. 

Divide the vegetables between two quart-sized jars or fill one half-gallon jar. 

Combine the remaining ingredients in a large measuring cup and stir until the sugar and salt are completely dissolved. Pour the brine over radishes and other vegetables in the jar(s). 

Storage

Affix lid and refrigerate. The radishes will be best if allowed to sit for at least a few days before you sample them. Pickled radishes last for several months in the refrigerator. 

Serving 

• These crunchy pickles are a perfect addition to a charcuterie board. 
• Use them to top tacos, salads, and even hamburgers.
• They’re a great crunchy addition to a homemade grain bowl or hummus bowl. 
• Serve them as a side dish to go with grilled meats or roasted veggies.

More Refrigerator Pickles to Try

• Pickled Red Onions
• Small Batch Bread and Butter Pickles
• Refrigerator Pickled Green Beans
• Pickled Jalapeños

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