These easy pickled radishes are quick to make and will enhance any food you serve it with. Perfectly sweet, tangy and delicious!
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!
How to pickle radishes
- Prepare the radishes: Wash radishes well and remove leaves and stems. Slice the radishes thinly and place in a sterilized jar.
- Make the pickling liquid: Heat vinegar, spices, sugar and salt in a saucepan until boiling then pour over the radishes.
- Seal and store: Seal the jar and allow to cool. Allow the radishes to pickle for at least 2-3 days but up to 4 months in the fridge.
How long do pickled radishes last?
Pickled radishes will last for approximately 4 months, unopened, in the fridge. Once opened, use within 1-2 weeks and keep refrigerated.
What to serve with pickled radishes?
Pickled radishes are excellent on sandwiches, in wraps and in salads and make a delicious addition to cheese boards and charcuterie platters.
Pickle recipes
Easy pickled radishes
Ingredients
- 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
Instructions
- 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
- 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.
Nutrition
This recipe is from Ball® jars and their website and was originally posted in 2016.
Oh my goodness girl, you cook like me! Exactly what I like. I have radishes and jalapenos in the fridge that need to be used. I’m absolutely making these today and I’m not just saying that 🙂 Thanks for sharing!
Hope you love them!
My family love picked radishes much so I try it many different way. And your recipe is one of the best suit for us. Thanks your sharing much!
Thanks for your comment Robyn!
I tried the recipe radishes look beautiful and pink.
The liquid turned a bit red,But the radishes rise to the top of the jar and leave just liquid on the bottom is that normal?
If the jar isn’t full of radishes they will rise yes.
COULD I USE APPLE SIDER VINEGAR WITH HONE AND GINGER IN IT
I’ve never tested that so won’t be able to say with certainty, unfortunately. I can’t foresee any issues though.
I have everything but mustard seeds on hand. Can they be made without them?
Absolutely!
This looks spectacular! I’m love pickled veggies! I would love to try them however I need to know if the recipe could be made sugar-free.
I’m sure it could, I’ve never tried it so I can’t guarantee the outcome however.
I always use honey as a sugar substitute. Experiment to get the right blend it depends on the individuals taste buds.
I made these pickled radishes and they are so good. I can’t wait to try them on a salad
So happy to hear that Rebecca. 🙂
I have been unable to find Balls original recipe that includes nutritional value. Are the nutritional values you have posted for the entire recipe? That is the only way I can imagine 111g of carbs (since no serving size is listed). Thank you in advance for your answer.
Yes, it’s the entire quantity as it’s very hard to say how many people a jar of pickles will feed. 🙂
Can you double the batch or should you just do one batch at a time?
No this recipe doubles very easily. 🙂
Can I use other ingredients to replace the sugar vinegar mix?
I haven’t tested it with anything else and sugar, vinegar and salt are traditionally used for pickling so I can’t imagine anything else working as efficiently.
Made these and love them. They are so delicious on chicken tacos!
So happy to hear that Christine!
This looks delicious and my husband would go bonkers over them. This may seem like a sill question but is this considered a probiotic food? Thankyou for sharing
They aren’t fermented at all so I’m not sure I would consider them to have any probiotic properties, no. And not a silly question at all!
We had a delicious salad at the Williamsburg Winery, asked the waitress what the unusual was and she said marinated rasishes. When we returned home I found this recipe on your website. It is delicious
Thanks so much Maryann!
These pickled radishes are almost too pretty to eat!! I can’t wait to make a big batch of them this week.
Thanks Sara! 🙂
Hubby has gone berserk growing radishes so after reading your recipe, I’m going to pickle them for him. How long can they last for in the jar once pickled please?
I would say around 3-6 months in the fridge. I haven’t tested their longevity beyond that and they have never lasted that long.
I love anything pickled too! I haven’t had pickled radishes so I will definitely have to make these. They look pretty easy to make.
I’d love to know what you think once you’ve tried them Susie! 🙂
wow! These look wonderful!
Thank you!
WOW – your photos are gorgeous! I’ve never had pickled radishes – these are so gloriously colored I cannot wait to try them!
Thanks so much Shashi!
I love homemade pickles so much and I’ve made them in a lot of ways. Just today I ate some beet pickles with my lunch, but I’ve never tried making radishes. It’s next on my list.
I absolutely love beet pickles too. I’m sure you’ll fall in love with these pickled radishes, they are SO good!
I am loving your photos! So fresh and colorful. I love pickled onions so I’m sure I’d love these pickled radishes too!
Thanks so much Jill! You will LOVE this pickled radish recipe.
Such a delicious pickle. We have it often with cheeses and breads as a casual lunch and the pickled radishes are definitely the star of the show.
I’m so glad to hear you like this recipe Belinda. I love the idea of serving the pickled radishes with cheese and bread, sort of like a Ploughman’s lunch. Yum!
I’m SO excited for it to be pickling season soon so I can make more of these pickled radishes. I made more than 10 bars last summer and we powered through them like you won’t believe! Fantastic recipe!
Thanks Jo-Anne! It’s a great recipe for sure.
CCan this be done in a pressure cooker for longer keep
I haven’t ever tried that so can’t advise with certainty I’m afraid.
Cannot wait to try this recipe! Wonderful instructions and photos =)
Thanks so much Coralie!
This is a fantastic recipe! I served them on our cheese board for Super Bowl Sunday and all our guests loved it.
That’s great to hear Lauren! 🙂
These don’t need to be processed in a boiling bath?
Nope, that’s what makes them so easy.
Could they be processed this way for longer storage? Im dying to try this and thinking ahead for the holidays, lol.
They could but you would need to follow proper canning procedure.
Does the lid need to pop down when they are cooling?
Yep!
the radishes, will it be crisp after pickling? if yes then how long it will retain their crispness.
They aren’t as crisp as fresh radishes obviously but they do still have a bit of bite to them. I would say they should stay crisp for a couple of weeks at least?
Perfect way to elevate a sandwich or burgers! Love pickling vegetables at home.
Same here!
They look amazing 🙂
Thanks!
I have never tried pickled radishes before, but these look super good! I’ve had radishes normally and they are great, and because I love pickled veggies so much, I can’t imagine I would dislike them! I definitely want to try this recipe at home, it seems so simple and easy. Thank you for sharing!
You’ll LOVE these Billy. They are just delicious.
Wow these look great! They look very similar to pickles but just a different color. I’m curious how different the taste is from normal pickles.. Maybe these can become a new favorite for me and my family! Very curious to give this recipe a try! Thanks for sharing!
It’s a very similar taste to normal pickles, just the radish flavour that differs. I hope you love it.
I do a lot of pickling each year along with Dill I make Hot and Spicy and bread and butter pickles. Now I will add to this with radishes. I grow my own produce and this will be an awesome change. This year will bring pickled okra as well as beets. My home canning and dehydration is expanding.
Awesome! Pickled beets are so delicious! 🙂
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!
I don’t have much fridge space – any way to shelf store them?
Shelf storage is only recommended if you can then properly in sterilized jars, etc.
Any idea what the amount of processing time would be to have extended shelf life? I too have limited frig room and have lots of radishes and would love to do this with them so as not to waste
Unfortunately I have never tried preserving them for extended shelf life so I won’t be able to give accurate advice.