Easy pickled radishes
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This easy pickled radish recipe is quick to make and will enhance any food you serve it with. Perfectly sweet & tangy, pickled radishes are a great pickle to have in the fridge.
I am having a bit of a moment with pickles. Something pickled lands up on my plate at least once a day and I simply can not get enough. I just love how pickled foods enhance anything else you serve it with. Pickled jalapeños on a rich fish taco add just the right amount of acid and heat to cut through the deep-fried fish. Pickled cucumbers on a burger do the same and these pickled radishes add bright zing to anything you serve it with. It’s pretty clear why the whole world has gone a bit crazy for pickles.
The best part of pickles is that they are SO easy to make yourself. All you need is a jar, the vegetable you’d like to pickle and pickling liquid. The jars in question are of course beautiful Ball® jars. They are absolutely iconic and I think (don’t quote me on this) that they actually make the pickles taste better.
This pickled radish recipe is from the Ball® jars website and could not be easier. You simply slice up the raw, washed radishes, place them in a jar and fill them with the hot pickling liquid. It takes a few minutes to prepare but then the hard part comes. Waiting for them to pickle. But it is SO worth it because these easy pickled radishes are absolute perfection. They are sharp, bright and zingy and add such beautiful color and flavor to anything you serve them with.
It’s also a great home-made gift. Can you even imagine a more perfect hostess gift? Didn’t think so!
- 1 bunch radishes about a 1/2 pound, stem and root ends removed and cut into 1/8 inch slices
- 1/2 cup white or apple cider vinegar 5% acidity
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1/2 teaspoon dried crushed red pepper optional
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Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
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Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.
This post is sponsored by Ball® jars. The recipe is one from their website www.freshpreserving.co.za. All words, images and opinions are my own.
Easy pickled cucumbers
Easy pickled red onions
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If these are canned, do they have to be refrigerated? How long will they last if not refrigerated?
I’m sure as long as you make sure your jar and lid are properly sanitized they should last for at least 3 months out of the fridge.
These are not canned in the way that they need to be to be shelf stable. You haven’t processed them for enough time to kill any bacteria which might be lingering, nor has this recipe been tested in a lab. These should only be stored in a fridge.
Indeed, which is why it states in the recipe to store the pickled in the refrigerator.
Hi. Can you be a bit more specific how much a bunch is? Either in pounds or approx. Radishes.
You would need approximately 6 cups of radishes, depending on their size. Enough to fill the jar you’re using.
Radish and cucumbers. I love radishes!
I agree with you – pickles enhance the flavors of dishes tenfold! I would throw these radishes on literally everything.
Thanks Sarah. Yeah, I have to be honest, these radishes are pretty rad. Get what I did there? 😉
Definitely this radish recipe! Shared!
Would love to pickle some beets (family loves it) and lemons! Shared on facebook and twitter @anitasteenkamp1
Yum!
OMG and here I thought I was the only creative “pickler” to have thought of using radishes to pickle. Here in Hawaii, produce, as well as EVERYTHING! is expensive since items, not grown locally, must be shipped here to our islands. Thus, one day, I spotted some cheaper-than-white-turnips red radishes at our farmer’s market, and bought them to use for my Japanese pickles. Family and friends loved this “new idea” esp since it did not use the typical artificial yellow food coloring…always a must for the popular Japanese Takuwan Turnip pickles recipes.
Putting them in Ball jars would make them extra special! Talk about Ball jars, they will again be a part of my life on my berry-picking trip to Oregon next month. My son-in-law is taking me on my first, looked forward to for decades trip to pick and preserve blackberries which I’ve never seen or prepared in my lifetime, having grown up in Hawaii. Wish me luck as I’ve heard that picking blackberries, with all of their thorns, is not easy! Being a senior citizen, I hope I can correctly credit you on Facebook, to be eligible to winning your pickling kit! Thank you for your sharing of this radish pickle recipe!
Aloha! Faith Shido
How wonderful Faith, I hope you have a wonderful time in Oregon!
I’d do a something sweet for an amazing addition to a cheese platter, red grapes or kamquats!
Yum! Love that idea.
Good stuff!
Thanks! 🙂
I would make pickled chillies as my husband loves them
I am SO obsessed with pickled chillies. Love that idea.
I LOVE making homemade pickles Alida, but have yet to try pickled radishes! I’m definitely game though! On my list! They sound delish!
You really must! They have quite a cabbagey vibe to them once they’re pickled which I really like.
I really appreciate your step by step instruction. I think I’ll buy some radishes and some chili. I like spicy food. They can be made into spicy?
Yes definitely!