Easy Pickled Radishes
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 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 quick 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!
Ingredients and Substitutions
- Fresh radishes. I used red radishes but Daikon radish or Korean radish can also be used.
- White vinegar/apple cider vinegar.
- Spices: Mustard seeds, black peppercorns/cracked black pepper, bay leaf, red pepper flakes/chilli flakes, salt. Other aromatics like garlic and fresh dill can also be added.
- Sugar.
How To Pickle Radishes
- Prepare the radishes: Wash radishes well and remove leaves and stems. Slice the radishes thinly with a sharp knife or a mandoline slicer and place in a sterilized glass jar.
- Make the pickling liquid: Heat vinegar, spices, sugar and salt in a small saucepan until the sugar dissolves then pour the vinegar mixture over the sliced radishes.
- Seal and store: Seal the jar and allow to cool. Allow the radishes to pickle in the brine 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.
Serving Suggestions
These quick pickles are excellent on sandwiches, on avocado toast, in wraps or tacos and in salads and make a delicious addition to cheese boards and charcuterie platters. They’re also a delicious side dish to rich dishes like fried chicken.
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
Pickle recipes
This recipe is from Ball® jars and their website and was originally posted in 2016.
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.
Did you try processing in the pressure cooker? Wondering if I can do that.
Cannot wait to try this recipe! Wonderful instructions and photos =)
Thanks so much Coralie!
Trying this today. When you say “apply band” what does that mean?
If you’re using a proper canning system it comes with a rubber band to assist with the canning.
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.