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Quick Pickled Radish Recipe

Jar with sliced radish with hot brine being poured in to it

Another delicious pickle you may not find on supermarket shelves is pickled radish. Its texture, flavor, and beautiful color make it a perfect candidate for pickling. Making pickled radishes is easy and quickly done. This condiment can be used in a variety of dishes. Whether you want to enhance salads and sandwiches or enjoy it as a side dish to dishes like this miso-glazed tofu, you will be glad to have a jar of pickled radishes in the fridge! 

I still wonder why many of my favorite pickled vegetables are not more common: Here in Germany, it is hard to find anything but the classic pickled cucumbers and jalapenos in regular grocery stores. My favorites, like pickled onions, garlic, beets, or red cabbage, are impossible to find. The same goes for pickled radishes. Well, if the situation is similar for you where you live, we are lucky that it’s so easy to make these pickles yourself! So let’s get right into this pickled radish recipe. 

Ingredients needed to make Pickled Radish: 

Radishes, brine, manson jar
  • Fresh radish 
  • Vinegar (White wine or apple cider) 
  • Water 
  • Salt 
  • Sugar 
  • Optional: Other spices

For this quick pickle recipe, you don’t need any fancy ingredients. I am using my trusted red radishes today as I like their mild flavor. Also, they will turn a light pink, and with their round shape, they make such a beautiful confinement. You can use other types of radishes for pickling as well. Another classic with a stronger flavor is daikon, which you can use to make the Vietnamese pickle Do Chua

As for vinegar, a neutral white wine vinegar works well for pickling. Alternatively, you can use a mild apple cider vinegar. I was out of white wine vinegar, so apple cider vinegar it is today!  

Other than that, water, plain white sugar, and salt are the only ingredients needed to make the pickling liquid. If you want to add extra flavor to your pickles, you can add any spices or herbs you like. Mustard seeds, peppercorns, or chili flakes are classics. Sometimes, I like to add a bay leaf to my pickles, but today, I am keeping it simple. 

Pickled Radish Recipe: 

Making pickled radishes is super straightforward. Aside from the aforementioned ingredients, all you need is a pot and a clean jar. A mandoline will also make the process much easier. 

Bowl of thinly sliced radishes

First, thoroughly wash the radishes and discard the greens. Cut off the stems and roots before slicing the radish into thin slices. A mandoline will help you get even slices. You can also change the shape and pickle the radishes by julienning them or even leaving them whole. I like the shape of the thin circular slices as a condiment, but there is no right or wrong here! Cut radishes will pickle quicker than when leaving them whole. 

Place the radish, together with any additional spices of your choice, in your clean pickling jar. Mason jars work well for pickling. 

Make the Brine: 

Add the water, vinegar, sugar, and salt to your saucepan. Bring to a boil. Stir until the sugar and salt dissolve and your brine is hot. Pour the hot liquid into the jars until the radish is submerged. Close the jars and let them cool to room temperature before storing them in the refrigerator. The pickled radish is, when thinly sliced, ready to eat after 45 minutes of pickling. 

Radishes in brine in a manson jar, with fresh radishes garnished around

FAQ: 

How long does a pickled radish keep? 

The main limiting factor may be how quickly you eat them, as they are delicious. If kept in the refrigerator, pickled radish should last three months, maybe longer. 

Is pickled radish good for you? 

Overall, pickled radish can be a healthy addition to your diet. Radishes are low in calories and high in fiber, vitamins (especially vitamin C), and other minerals, although the pickling process may cause some loss of these nutrients. Pickled radish may contain some probiotic properties that can promote intestinal health. Due to the pickling process, these radishes are higher in sodium than if eaten raw, which may be something to consider.

How to store pickled radish: 

Since it is not properly canned, the radish should only be stored in the refrigerator.

Beet dish with parsnip chips and pickled radish

For this dish, I combined Chioggia beets with my herb oil, pickled radish (the pink slices), crispy parsnip chips, and vegan beet cream cheese.

I hope you enjoyed this quick pickled radish recipe. I love having my refrigerator stocked with an entire shelf of delicious pickles. Let me know what you think in the comments below!

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Jar with sliced radish with hot brine being poured in to it

Quick Pickled Radish Recipe

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Quick pickled radishes make a delicious condiment to enhance your salads or sandwiches. Learn how to make them in this simple recipe.

  • Total Time: 75 minutes
  • Yield: 1 Jar 1x

Ingredients

Scale

1 bunch radish

60ml vinegar (white wine or apple cidre)

60ml water

1 tbsp salt

1 tbsp sugar

Instructions

Thoroughly wash the radishes and discard the greens. Cut off the stems and roots before slicing the radish into thin slices.

Place the radish in your clean pickling jar.

Add the water, vinegar, sugar, and salt to your saucepan. Bring to a boil. Stir until the sugar and salt dissolve and your brine is hot.

Pour the hot liquid into the jars until the radish is submerged. Close the jars and let them cool to room temperature before storing them in the refrigerator. The radish is ready after 45 minutes of pickling.

Notes

You don’t need to cut the radish into thin slices, this is just my preferred shape. You can even decide to pickle the radish whole, but this will take longer than 45 minutes to pickle.

You can customize this recipe by adding spices like mustard seeds or peppercorns to the pickling jar.

  • Author: Ivo
  • Prep Time: 20 minutes
  • Pickling time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Pickle
  • Method: Pickling
  • Cuisine: International
  • Diet: Vegan

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