Quick Pickled Radishes

This quick pickled radish recipe is ready in just 1 hour! These radishes are a crunchy, tangy garnish for any recipe: try on salads, sandwiches, and tacos.

Quick Pickled Radish Recipe

Want a condiment that brings a zing to any recipe? Enter: this quick pickled radish recipe! This is what to do with that bunch of radishes in your refrigerator. Thinly slice them and throw them in a jar with vinegar, salt, and sugar, then let the ingredients do the hard part! All you have to do is wait 1 hour; no canning equipment needed. These guys liven up any meal, from a massive sandwich to quinoa tacos. Alex and I love to throw them in bowl meals or weeknight leftover dinners to give them a tangy pop!

Pickled radish recipe

How to make this quick pickled radish recipe

This pickled radish recipe makes a quick pickles or refrigerator pickles. This means they pickle quickly, and are not shelf stable: you’ll store them in the refrigerator. All you need is about 5 minutes to slice the radishes (if that!), then you’ll wait 1 hour for the pickling brine to work its magic. Here’s how to pickle radishes:

  • Slice the veggies: Thinly slice the radishes and place them in a wide-mouth pint jar.
  • Add the brine ingredients: Add white wine vinegar, water, sugar, salt, whole peppercorns and a garlic clove (see the recipe below for quantities).
  • Wait 1 hour! The hard part is done! Store the pickles in the refrigerator for 1 hour, then they’re ready to eat.
Radishes

Ways to use pickled radishes!

Here’s the best part: how to eat them! Here are some of our favorite ways to use pickled jalapenos:

  1. Ramen: Add to our Vegetarian Ramen for a tangy garnish.
  2. Tacos: The tang works on Quinoa TacosShrimp Tacos, or any of our taco recipes.
  3. Sandwiches: They add life to this Rainbow Vegetable Sandwich, or try them on a Vegan Banh Mi or Vegetarian Banh Mi.
  4. Bowl meals: Throw a handful onto a main dish salad like Raw Falafel Bowl or any of our Quinoa Bowls.
  5. Tortilla soup: Instead of fresh radishes, add pickled radishes to our Black Bean Tortilla Soup for a kick.
  6. Salad: Try them in our Radish Chopped Salad.
  7. Chili: Use to garnish our Vegan Chili or other chili recipes!
  8. Nachos: Add a zing to our Loaded Grillable Nachos or Vegan Nachos.
  9. Quesadillas: Garnish a Veggie Quesadilla with sour cream and pickled radishes.
  10. Baked Potatoes: Use to top Mexican Sweet Potatoes or a Baked Sweet Potato.
Pickled radish recipe

How long do they last?

Pickled radishes last for 2 weeks in the refrigerator. They’re crispiest within the first few days, but they still have great flavor at the end of the 2 weeks.

Radish nutrition

Radishes are cruciferous vegetables: meaning they’re members of a family of healthy veggies. Did you know that radishes are related to cabbage, cauliflower, broccoli, Brussels sprouts, kale, and arugula? This means that they share similar nutrition benefits. Here are a few things about these tasty veggies that make them especially nutritious:

  • High in fiber (though you’ll be eating these pickled radishes in very small quantities!)
  • High in vitamins C, E, A and K
  • Low in calories
  • Contain phytonutrients and glucosinolates, which may have anti-cancer effects (but are still unproven — Source)
Quick pickled radishes

More quick pickles!

There are lots of ways to make quick pickles to garnish recipes. Outside of this pickled radish recipe, here are a few of our favorite vegetables to pickle:

  • How to Make Dill Pickles Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch.
  • Pickled Jalapeños Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
  • Easy Quick Pickled Onions Simple to put together and are perfect for topping tacos, sandwiches, and salads, as they add so much extra flavor.
  • Quick Refrigerator Dill Pickles Here’s the classic cucumber pickle, flavored with dill and delicious right out of the jar.

Love canning? Also try our Homemade Sauerkraut: tangy, tasty, and filled with probiotics!

This quick pickled radish recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Quick Pickled Radish Recipe

Quick Pickled Radishes (Ready in 1 Hour!)


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: About 1 cup 1x

Description

This quick pickled radish recipe is ready in just 1 hour! These radishes are a crunchy, tangy garnish for any recipe: try on salads, sandwiches, and tacos.


Scale

Ingredients

  • 1 bunch radishes
  • 1/2 cup white wine vinegar
  • 1 cup water
  • 1 tablespoon sugar (or maple syrup)
  • 1 teaspoon peppercorns
  • 1 garlic clove, peeled and smashed
  • 1 1/2 teaspoons kosher salt

Instructions

  1. Thinly slice the radishes.
  2. Place all the ingredients in a jar. Secure the lid and refrigerate for at least 1 hour. Refrigerate until serving. Stores for 2 weeks refrigerated.

  • Category: Condiments
  • Method: Pickled
  • Cuisine: American

Keywords: Pickled Radish, Pickled Radishes, Quick Pickled Radish

More radish recipes

There are so many great ways to use this spring vegetable! Here are some of our top radish recipes:

  • Roasted Radishes They’re unlike anything you’ve tasted before: tender, mild, and almost sweet.
  • Radish Toasts One of the simplest radish recipes? Radish toast! Here’s what to do: spread a piece of toast with cream cheese or labneh, and top with chives!
  • Radishes with Butter and Salt A classic French snack! Use the highest quality butter to make the radishes shine.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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