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.
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.
- 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.
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
- 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.
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.
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.
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
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.
The best types of vinegar to use for these refrigerator pickles are white vinegar, rice vinegar, white wine vinegar, or apple cider vinegar.
Step by step instructions on how to make quick-pickled radishes with only five simple ingredients.
- 8 ounces radishes sliced thinly
- ½ cup white distilled vinegar
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon cane sugar or maple syrup
- Slice off the tops and root ends of the radishes, then thinly slice them.
- Next, add the radishes to a glass jar with any flavor components you're using.
- Add the vinegar, water, salt, and sugar to a small saucepan.
- 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.
- Using a ladle pour the hot liquid into the jar with the radishes.
- Let cool to room temperature and store in the refrigerator with the jar lid on, they’ll keep for weeks.
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
Keywords: quick pickling vegetables, no fermenting pickling, quick pickled radishes