Pickled Radish
This Pickled Radish recipe is quick, easy, and vibrant! You only need radishes, apple cider vinegar, water, sugar and just a touch of salt to make this budget friendly recipe. Great for snacking on and gifting to friends and family!
Pickled Radish
I love quick pickling recipes! They always feel so rustic and fun. Plus, they’re easy – I like to avoid unnecessary hassle when I can! Pickled radishes take just a few minutes to prepare and an hour of refrigeration before they’re ready to eat. They’re such a lovely spring and summertime snack because of their fresh flavor and vibrant hue!
Plus, since they’re so easy to make, the kids can totally help out. I love getting my kids involved in the kitchen, especially with healthier recipes like this one because then they’re more inclined to actually try what they helped to make. Pickled radishes are loaded with vitamins, antioxidants, probiotics and all other kinds of stuff that makes me smile. It’s a snack I can feel great about.
While they’re pretty easy to make and nutritious, I mostly love this pickled radish recipe because of how delicious it is! If you love radishes already, you’ll really love the pickled version. They’re crisp, tangy, but also a little sweet from both the sugar and apple cider vinegar. There’s a whole lot of flavor in each bite of this simple snack!
How to Make Pickled Radish
Take a quick look at how easy this pickled radish recipe is! For more details about the step by step process, just scroll down to the recipe card at the bottom of the page.
- Prepare. Place the radishes in a jar or other container and set aside.
- Whisk and boil. Whisk the apple cider vinegar, water, salt and sugar together in a pan over medium-high heat. Bring to a boil and stir continuously until the sugar is dissolved. Let it cool a little bit and add more seasonings if desired.
- Chill it. Pour the brine into the container with the radishes until they’re all submerged. Add more water or apple cider vinegar if you need to. Cover the jar/container tightly with a lid and chill in the fridge for 1 hour.
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For quick pickles and refrigerator jams, I like to use these clasp style canning jars since we’re not heat processing. They keep your recipes fresh for days in the refrigerator. Great for storing leftovers, too!
How long do pickled radishes last?
In an airtight container in the fridge, you can store pickled radishes for about 2-3 weeks! You might even be able to get away with storing them for longer. The key to success here is using a clean utensil each time you reach for a radish. If you use your hands or a dirty utensil, you introduce new bacteria to the jar that will cause the pickled radish to spoil.
What can I do with pickled radishes?
The opportunities here are pretty limitless. Honestly, my favorite way to enjoy these radishes is all by themselves as a pickled snack! They’re also fabulous on a number of different sandwiches, wraps and salads. Serve them next to some bbq country style pork ribs for a real treat!
Ingredient Notes
Check out these notes before you head to the grocery store:
- Radishes – This recipe is not for whole radishes! You’ll need to trim and slice the radishes prior to pickling.
- Apple Cider Vinegar – This is the very best vinegar to use for pickled radishes because it lends both a tangy and sweet flavor.
- Water
- Sea Salt – If you use iodized sugar, you may want to use a little less than what’s called for. 1/2 tsp of sea salt is less salty than 1/2 tsp of iodized salt.
- Sugar – White granulated sugar is used to create a subtle sweetness that both compliments the apple cider vinegar and helps tame the radishes a little bit.
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Get the Recipe: Pickled Radish Recipe
Ingredients
- 1 bunch radishes, greens trimmed and sliced
- 2/3 cup apple cider vinegar
- 2/3 cup water
- 1/2 teaspoon sea salt
- 3 tablespoons granulated sugar
Equipment
- 1 saucepan
- 4 canning jars
Instructions
- Add the radishes to a jar or container. Set aside.
- Whisk the apple cider vinegar, water, salt and sugar together in a medium saucepan over medium high heat. Bring to a boil and stir until the sugar is completely dissolved.
- Taste and adjust for seasoning.
- Pour the brine over the radish being sure they are completely covered. (Add water or more vinegar, if needed.)
- Cover tightly with a lid and shake to combine. Refrigerate for 1 hour.
- Will keep for 2-3 weeks refrigerated, sometimes longer.