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    Home » Recipes » condiments

    Easy Quick Pickled Radish Recipe

    Published: May 7, 2020 . Modified: Nov 29, 2024 by Allie

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    These quick-pickled radishes are easy to make using a vinegar brine.  Instead of fermenting, we will use equal parts of water and vinegar for that tangy pickle flavor. 

    Radishes in a vinegar brine in a jar.

    The flavors can be changed to your preferences by adding: sliced jalapeños, peppercorns, mustard seeds, peeled whole cloves of garlic, or maybe some coriander seeds.  The radishes can also be switched out for thinly sliced red onions or carrots.  My favorite flavor combination so far is adding a sliced jalapeño.  The vinegar brine mellows out the spiciness of the chili and adds flavor to the crisp peppery radishes.  

    These refrigerator pickles perk up deconstructed vegetable sushi bowls, tacos, and sandwiches with their tangy punch without overpowering the dish.  I add them to my homemade vegetable sushi bowls right before I serve them.  They add a nice contrast with their vinegary brine. 

    Also, the pop of color is very appealing, since we eat with our eyes first.  The pigment from the radishes will dye the brine pink so the entire radish will turn completely pink. For more quick pickled recipes try spicy pickled red onions with serrano chilies, pickled balsamic onions, or white pickled onions.

    Jump to:
    • Recipe features
    • Ingredient notes and substitutions
    • Flavor options
    • Tips
    • How to make quick pickled radishes
    • Storage
    • Serving suggestions
    • Frequently asked questions
    • Related recipes
    • Recipe
    • Comments

    Recipe features

    • This is an easy recipe to add pops of tangy flavor to a variety of dishes!
    • They will last for about 2-3 weeks in the refrigerator!
    • Customize the radishes with different flavors by adding peppercorns, mustard seeds, or jalapeños!

    Ingredient notes and substitutions

    The quick pickled radish recipe uses simple ingredients, but please see the recipe card below for a full list of ingredients and exact measurements.

    Fresh radishes - Most varieties of radishes should work.  Look for ones with bright colors and no black or soft spots.  Remove the greens from the root vegetable and the top and root end of the radish.  Then thinly slice the vegetable. Instead of radishes try it with carrots, jalapeños, or red onions.  If you want to pickle quartered or whole radishes instead of slices they will take longer to brine.  

    White distilled vinegar - The best type of vinegar to use for these refrigerator pickles are white vinegar, rice vinegar, white wine vinegar, or apple cider vinegar.  

    Water - Use a 50 % split of water and vinegar to make quick pickles.

    Salt - This is used to season the liquid.  The radishes do not soak up all of the salt if you are worried about the amount of salt in the recipe.

    Sweetener -  Cane sugar or maple syrup can be used to help balance the vinegar.

    Flavor options

    The quick pickle radishes are delightful just the way they are but feel free to add a little variety to these tangy crisp root veggies.

    • 1 teaspoon whole black peppercorns
    • 1 teaspoon whole mustard seeds
    • 1 teaspoon coriander seeds
    • 2-3 garlic cloves (peeled)
    • 1 jalapeno (sliced)
    • A pinch of crushed red pepper flakes

    Tips

    • Try to slice the radishes to the same thickness.
    • The recipe can be doubled or tripled.
    • Make the recipe in advance of when you plan to use them.
    • The recipe is very forgiving.  Add more sugar for a sweeter version or more salt to make them even saltier.  
    Two jars full of pickled radishes.

    How to make quick pickled radishes

    Start this easy recipe by washing and scrubbing the dirt off the radishes.  Trim the tops and root ends of the vegetables.  Slice the radishes thinly so they’ll soak up the liquid quicker.  A mandoline works well to make thin slices or just use a sharp knife. 

    Place the radish slices and any additional flavor components in a clean jar.  Use a heat-proof container for the radishes since you’ll be pouring hot liquid into them.  I like to use small mason jars.

    Bring equal parts vinegar and water to a boil with the sugar and salt in a small saucepan.  Then lower to a simmer to dissolve the granules, stirring occasionally.  This may take about 3-5 minutes.

    Then using a ladle pour the pickling brine over the vegetables.  Let the jars cool to room temperature, then store them in the refrigerator with the lid on.  

    The pickled vegetables are ready once they’ve cooled, but I think they taste better the next day after sitting in the pickled brine all night. They'll keep for at least a few weeks in the refrigerator. 

    Storage

    These quick pickled radishes are refrigerator pickles that use vinegar brine to preserve them, not fermentation.  So, they will need to be stored in the refrigerator in an airtight container and can be enjoyed for several weeks. 

    If you use a glass jar with a metal lid to keep it from rusting cut a piece of parchment paper that is larger than the lid.  Then when you put the lid on place it between the jar and the lid.  The quick pickled radishes will stay crispy for about a week but they can still be enjoyed for about 2-3 weeks.

    Quick pickled radishes in a jar with vinegar.

    Serving suggestions

    The easy pickled radishes are a great way to add a pop of tangy flavor to a variety of dishes.  Here are just a few suggestions you can try.

    • Add them to burgers
    • On top of burrito bowls
    • Try them on sandwiches for a boost of flavor
    • Add them to a charcuterie board
    • Enjoy them with salads
    • Use them as a topping for walnut lentil taco meat
    • They make a great addition to a vegan deconstructed sushi bowl
    • Top your vegan avocado toast with them
    • Grain bowls, vegan taco bowls, or chickpea rice and vegetable bowls 

    Frequently asked questions

    How long do quick pickled radishes last?

    The quick pickled radishes will stay crispy for about a week but they can still be enjoyed for about 2-3 weeks.  Store them in an airtight container in the refrigerator.

    What type of vinegar can I use?

    The best types of vinegar to use for these refrigerator pickles are white vinegar, rice vinegar, white wine vinegar, or apple cider vinegar.  

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    • Cucumber pico de gallo
    • Mango corn salsa
    • Pickling white onions
    • Cashew lime crema in a jar with limes.
      Cashew Lime Crema
    • Vegan pico de gallo in a glass bowl with tortilla chips.
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      Vegan Peanut Dressing (Oil-Free)
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    I hope you enjoy the recipe for quick pickling radishes.  If you like them, feel free to rate the recipe and leave a comment.

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    Recipe

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    Quick pickled radishes in a jar with vinegar.

    Easy Quick Pickled Radish Recipe


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    • Author: Allie
    • Total Time: 10 minutes
    • Yield: 1 cup 1x
    • Diet: Vegan
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    Description

    Step by step instructions on how to make quick-pickled radishes with only five simple ingredients.


    Ingredients

    Scale
    • 8 ounces radishes sliced thinly
    • ½ cup white distilled vinegar
    • ½ cup water
    • 1 teaspoon salt
    • 1 tablespoon cane sugar or maple syrup

    Instructions

    1. Slice off the tops and root ends of the radishes, then thinly slice them.
    2. Next, add the radishes to a glass jar with any flavor components you're using.
    3. Add the vinegar, water, salt, and sugar to a small saucepan.
    4. Bring to a boil, then reduce to a simmer and stir to dissolve the salt and sugar. This may take about 3-5 minutes, once dissolved remove from heat.
    5. Using a ladle pour the hot liquid into the jar with the radishes.
    6. Let cool to room temperature and store in the refrigerator with the jar lid on, they’ll keep for weeks.

    Notes

    See blog post for flavor options.

    The quick pickled radishes will stay crispy for about a week but they can still be enjoyed for about 2-3 weeks.

    If you use a glass jar with a metal lid to keep it from rusting cut a piece of parchment paper that is larger than the lid.  Then when you put the lid on place it between the jar and the lid. 

    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Category: Salad, Snack
    • Method: no cook
    • Cuisine: American

    Did you make this recipe?

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    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

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    Pickled radishes in a vinegar brine in a jar.