Learn how to make quick pickled radishes for tacos, sandwiches, toast, and cheese boards. Made with a brine of white wine and sherry vinegars, they add a burst of tangy, slightly sweet flavor to any dish. Even more, they require only 10 minutes of active prep!
This post may contain affiliate links. For more information, see my affiliate disclosure.
My oh my, April is FINALLY here. And I’m sure I speak for all of us when I say good riddance to March 2020!
My mantra for this month is to focus on the present and take things one day at a time. Things are certainly not normal, but at least nature is a constant. Spring has sprung early here in Minneapolis, and I’m taking that as a sign of good things to come.
With a new season comes new veggies to try. And since the weather is actually spring-like this year, I’m ready to gobble up all the asparagus, radishes, peas, and rhubarb that I see! Which leads me to this recipe for Quick Pickled Radishes.
In light of our current global situation coinciding with the start of radish season, I decided to update this post to show you how to preserve radishes to extend their shelf life. And I am SO glad that I did.
These crunchy, tangy veggies are oh so delicious and taste good on just about everything. I’ve even been eating them straight out of the jar for an afternoon snack. Hey, don’t judge…I already said things aren’t normal, after all.
How to Pickle Radishes
If you’re intimidated by the idea of pickling veggies, don’t be. For real, making Quick Pickled Radishes will be the easiest thing you do all week.
- Thinly slice the radishes with a chef’s knife or mandoline.
- Stuff them into a couple small jars or one big jar.
- Pour the brine on top.
Seal the jars, let the brine come to room temp, then pop them in the fridge! Please keep in mind that this is a quick pickling recipe, not a canning one. Check out this post for more info on safe canning.
Possible Substitutions and Additions
I like to use a combination of sherry and white wine vinegar in my rendition of pickled radishes, but feel free to substitute or add other seasonings. Apple cider or red wine vinegar works just as well! You can also add a teaspoon of whole peppercorns (instead of ground black pepper) and fennel, caraway, or coriander seeds. For a spicy kick, add 1/2 to 1 teaspoon of red pepper flakes.
Want more radish recipes while you’re here? Check out the Radish and Black Bean Tacos with Avocado Crema, Braised Radishes and Leeks, Watermelon Radish Salad with Citrus Thyme Dressing, and Purple Radish Salad with Sesame Dressing.
What to do with Quick Pickled Radishes
Although it’s totally OK if you just want to eat them straight from the jar like me, there are many other uses for these radishes. Try them on:
- Tacos
- Toast spread with avocado, hummus, cream cheese, or ricotta
- Sandwiches (especially burgers!)
- Nachos (what about my Radish Chip Nachos for DOUBLE the radishes?!)
- Salads
How long do pickled radishes last in the fridge?
Homemade quick pickled radishes will keep for up to three weeks. But if you enjoy this recipe as much as I do, they’ll disappear sooner than that. Store-bought varieties may last longer, especially if they are commercially canned.
More Pickled Vegetable Recipes
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section. And don’t forget to sign up for the weekly newsletter.
Quick Pickled Radishes
Equipment
- Mandoline or sharp knife
- Glass jars
Ingredients
- 1 bunch radishes - trimmed and thinly sliced
- 1/2 cup water
- 1/2 cup sherry vinegar
- 1/2 cup white wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic - smashed
Instructions
- Stuff the thinly sliced radishes into glass jars or containers.
- In a saucepan, combine the water, vinegars, sugar, salt, pepper, and garlic over medium heat. Bring to a simmer and stir until the sugar dissolves. Remove from heat, and pour this mixture evenly over the jars with the raw radishes.
- Seal the jars and let them cool to room temperature for 30 minutes. Transfer the jars to the fridge and store for up to three weeks.
Notes
- Sub red wine or apple cider vinegar if you don't have sherry or white wine vinegar.
- Possible additions include a teaspoon of whole peppercorns and/or fennel, caraway, or coriander seeds. You can also add a pinch of red pepper flakes for a spicy kick.
- The nutrition facts are for 1 jar (1/2 of the recipe) and include the full amounts of the vinegars. A few pickled radishes will not have the same nutrition facts.
Nutrition
Enjoy! – Lizzie
