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!
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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.
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- 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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Easy Quick Pickled Radishes
Equipment
- 4 pint jars recycled/upcycled jars fine
Ingredients
- ½ jalapeño pepper thinly sliced
- 6 cups radishes sliced into rounds
- 2 cups red onion thinly sliced
- 2 ½ cups rice wine vinegar
- 2 cups water
- ½ cup sugar
- 2 teaspoons sea salt
Instructions
Recipe yields 4 pint jars.
- Measure prepared veggies into a large mixing bowl; toss to combine.1/2 jalapeño pepper, 6 cups radishes, 2 cups red onion
- Divide the vegetables between two quart-size jars, pressing to pack tightly.
- Combine vinegar, water, sugar, and salt in a measuring cup; stir to dissolve the sugar and salt.2 1/2 cups rice wine vinegar, 2 cups water, 1/2 cup sugar, 2 teaspoons sea salt
- Pour brine over the vegetables in the jar. Screw on a lid and refrigerate for several days before sampling.
Notes
- Recipe yields 4 pint jars.
- Feel free to omit the hot pepper to eliminate the heat or increase how much you add for more spice. No fresh pepper? You can use 1/2 teaspoon red pepper flakes instead.
- Radish pickles will last for several months in the fridge.
Made this, then saw the negative comment so became quite worried. Cracked it open, delicious! Good amount of spice, just really tasty. Its going to become a regular in our house.
Is the brine supposed to cover radishes and onions? Mine does not.
It should. If you don’t have enough, I’d mix up a small amount and top it off.
Most sites I’ve seen suggest that pickled veggie will last nearer a month vs several months. Can you clarify please. Also the pink color in these is fabulous…one of the beautiful things when using red onions..
Storing in the fridge will slow down any bad bacteria from forming. We have no trouble with veggies for a few months. Your nose will know when they are bad.
Have not tried the recipe yet, but plan on using it for a multitude of veg and fruit, and some meats also. Processing then packed up in 2 person pouches would work great for us. Thanks
Do not make the pickled radishes. When you open the lid after 4 days it smells like the additives they put in propane gas. Also, who wants a pink vegetable. The taste is not that good. Stick with fresh radishes.
It’s the sulfur compounds in the radishes that make the odor; totally normal, but if you dislike the flavor that’s a different thing.