If you opened my fridge right now, you’d see jars upon jars of these quick pickled radishes lined up inside. They’re so pretty and pink that it’s almost a shame to eat them. I love the vibrant patterns the radishes create against the glass, all those circles and stripes. The natural beauty of these humble root veggies never ceases to amaze me. Still, eat them I will. Tangy, salty, and delightfully crisp, they’re an addictive snack or topping for toast, tacos, bowls, burgers, salads…just about anything you like! This pickled radish recipe is easy to make (the fridge does most of the work for you), and the radishes keep for weeks. I love having a jar on hand for jazzing up all sorts of spring dishes. I think you will too!
Pickled Radish Recipe Ingredients
Here’s what you need to make this pickled radish recipe:
Radishes, of course! I call for red radishes here, but other varieties would work well too. Experiment with Easter Egg, watermelon radish, or daikon radish. Whatever you do, don’t toss the tops! Learn how to use them here. White vinegar and water – They make up the tangy base of the brine. Cane sugar – It’s the perfect sweet complement to the assertive vinegar, making these quick pickles well-balanced and addictive. Sea salt – It helps preserve the radishes and adds necessary salty flavor. Whole peppercorns and mustard seeds – They add unique depth of flavor to this simple brine.
Find the complete recipe with measurements below.
How to Make Quick Pickled Radishes
This pickled radish recipe is super simple to make! Here’s what you need to do:
First, prep the radishes. Wash the radishes well, trim off the tops, and thinly slice or halve them. If you want to slice the radishes, I recommend using a mandoline. It will make the process go way faster and yield even, paper-thin slices. Divide the radishes among 4 (11.5 ounce) jars, or whatever lidded jars you have. Then, make the brine. Combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Allow the brine to cool at room temperature before pouring it over the radishes in the jars. Finally, add the peppercorns and mustard seeds, cover the jars, and refrigerate.
The quick pickled radishes are ready to eat when they are bright pink, tangy, and complex, with subtle depth from the peppercorns and mustard seeds. Thinly sliced radishes taste great after just an hour in the fridge, while halved radishes are best after a day. They will keep in the fridge for up to 2 weeks.
Pickled Radish Serving Suggestions
If you’re anything like me, you’ll have a hard time not devouring all these radishes straight from the jar. Of course, you should snack on them as much as you like, but there are all sorts of other ways to use them too:
On tacos or nachos. Top them onto my Sheet Pan Nachos or swap them in for the pickled onions in this Sweet Potato Taco recipe. On a sandwich or toast. They add a delicious crunch and a bright pop of flavor to my Egg Salad, Vegan Egg Salad, and Chickpea Salad sandwiches. They’re great on avocado toast, too! On a veggie burger. Pile them onto this veggie burger, this black bean burger, a portobello mushroom burger, or a BBQ jackfruit sandwich. In a salad. Replace the regular radishes in my Bright Spring Salad or Healthy Taco Salad with pickled ones! In a grain bowl. They’d be excellent in my Buddha Bowl or Veggie Power Bowl.
How do you like to use quick pickled radishes? Let me know in the comments!
More Homemade Pickles
If you love this pickled radish recipe, try one of these easy pickling recipes next:
Pickled Red Onions Dill Pickles Pickled Jalapeños Beet Pickled Eggs
Love radishes? Check out this radish salad or these roasted radishes.
