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.
These easy pickled radishes are quick to make
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’m thrilled to try this recipe, I have an abundance of radishes this year. The photos don’t seem to have pepper flakes or ground pepper in them. Mine look fine, but will have to wait a few days to try them. Also the color is darker due to the apple cider Vinegar.
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 u put the jars on a shelf in the basement longer then 4 months
You would need to process the cans properly to make sure they are safe to keep for that long. This recipe, as is, isn’t suitable for that purpose.
Because they have a vinegar brine, you can process the jars using a water bath canner. Check your Ball handbook for processing time. I’d process them if I wanted to store more than one jar at a time.
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!