Pickled Radishes (Quick & Easy)
Not sure what to do with your radishes? Since I first tried these pickles radishes, I always keep a jar in the fridge! They only take 5 minutes to prepare and add a nice crunchy, tangy, and salty kick, without any of the bitterness. You can toss them into everything: salads, sandwiches, or just enjoy them as a snack!
In This Post
We eat a lot of radishes in France! I love them best as radis au beurre: simply with a little butter and a pinch of sea salt. And, I have learned recently that they are also super healthy. They contain mustard oils, which have a natural antibacterial effect and stimulate digestion.
All the more reason to save this recipe for pickled radishes and make them more often! I now add them almost everywhere: to salads, sandwiches or as a quick topping for a vegetable bowl.
👉 Pickled Radishes – Basic Recipe
Pickled Radishes
Click on the stars to rate!
Equipment
- 1 jars à 500 ml (2 cups)
Ingredients
- 2/3 lb radishes fresh, 300 g
- 3/4 cup apple cider vinegar 175 ml
- 3/4 cup water 175 ml
- 1 tbsp sugar 15 g
- 1 tsp salt 8 g
- 1 tbsp spices e.g., peppercorns, fennel seeds, mustard seeds, etc.
Instructions
- Wash the radishes thoroughly and slice them into thin pieces.
- Layer the radishes with the spices in a clean jar.
- Heat about half of the water with the sugar and salt briefly until they dissolve. Remove the pot from the heat, then stir in the remaining cold water and apple cider vinegar. This keeps the brine lukewarm and prevents it from getting too hot.
- Pour the liquid over the radishes until they are completely covered. Let it cool at room temperature before sealing and placing it in the refrigerator.
Notes
Nutrition
How To Keep Your Pickled Radishes Crunchy?
You may know it from pickled red onions: normally you should put the hot brine directly over the onions to soften them. But here, I do it differently with radishes.
As radishes are more sensitive to heat, they would immediately lose their structure in boiling water and become soft. I therefore recommend using a lukewarm or cold brine, that’s why I’m heating only half of the water with the sugar and salt. This makes the brine not to hot and preserve the crunch.
How Long Do Pickled Radishes Stay Fresh?
Your pickled radishes will keep in the fridge for at least 7 days. They taste wonderful after just 2 hours of resting, but after a night in the fridge they will have developed their full flavor.
Important: After 1-2 days you will see how the color of the peel slowly migrates into the brine. Your whole jar will then take on a pink color, this is completely normal!
Creative Twists on the Classic Pickled Radish
Do you like the recipe but want something different next time? My basic recipe for pickled radishes can be wonderfully varied:
- Asian-style: Replace the apple cider vinegar with rice vinegar and add a piece of fresh ginger.
- With herbs: Add a clove of garlic and some fresh dill in the jar.
- Spicy: A pinch of chili flakes provides a subtle background spiciness.
And otherwise, if you like radishes, try my crunchy radish salad!
Pairing Ideas: How to Use Your Pickles?
These pickled radishes have become a real all-rounders for me. I now add them to almost everything because they simply give every dish that fresh kick. Here are my favorite ideas:
- In a sandwich or burger for the perfect sour note
- On a mixed salad or a salad bowl for extra texture
- Especially delicious on toast with cream cheese or avocado (avocado toast)
- For an appetizer, simply pick on its own or as a topping on fine canapés
- At a picnic as an ideal small snack or with a savory cake (cake salé)
FAQ about Pickled Radishes
Absolutely! I love apple cider vinegar because of its mild fruity flavor. But you can also use white wine vinegar or – for a gentler version – rice vinegar. Just make sure that the vinegar has about 5% acidity so that the preservation works well.
Don’t worry, that’s how it should be! The colorants from the skin (anthocyanins) dissolve due to the acid in the brew and gradually color the white inside and the liquid. After a few days, you will have beautiful, completely pink pickles.
If you need them quickly, you can eat them after just 2 hours. However, they develop their full flavor and perfect texture if they are left to stand in the fridge overnight.
Of course, you can also use this basic recipe for other vegetables such as white cababge, cucumber slices or carrot strips.
As we only pickle the radishes for a “short” shelf life (approx. 7 days), it is sufficient to rinse the jar thoroughly with hot water. However, if you plan to make larger quantities for stock, sterilization is always the safer choice.
This usually happens if the stock was too hot when it was poured over. Next time, remember to “cool” the stock with the remaining cold water and vinegar until it is only lukewarm.
More Basic Recipes
- Cooking Peas: How to Keep Them Crunchy and Green
- Vegetable Stock (from leftovers)
- Making Your Own Herbs of Provence
- Make your own mustard caviar
- Savory granola (topping idea for salads and soups)
I love radishes and this recipe is amazing. They radishes are zingy with a little bite. Ate them out of the jar in 2 days and had to make more because now I’m addicted. It’s super easy to make and feed my habit.
Thanks! I am also addicted to them now 😉
Hi, I haven’t tried it yet but I will. Maybe tomorrow! I wanted to take the moment today that I have one of your books and really loooove all of your recipes. Tres bien, felicitations et bon courage toujours!!!
Thank you so much Kohlene and so happy you have my cookbook at home! Let me know if you try the pickled radishes 🙂