Quick Pickled Radish
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You can take your crunchy radishes from garden to pickle in just 15 minutes with this easy quick pickled radish recipe. Peppercorns and fennel seed add some spice to the tangy brine, making these refrigerator pickles a year round staple.
Recipe at a Glance: Quick Pickled Radish
- Details
- Preservation method: Pickling (refrigerator pickles)
- Storage: In a closed jar in the refrigerator.
- Storage life: Up to 4 weeks in the refrigerator after opening.
- uses for pickled radish
- Stir it into salads or add it to the top of tacos as a tangy garnish.
- Add it to charcuterie platters with meat, cheese, olives, and crackers.
- Snack on it straight from the jar.
I always feel a little sad for radish, as it often seems to get forgotten or added as a small garnish, but it’s actually quite a versatile vegetable. When served raw, they’re crisp and peppery, but once cooked, they lose their bite and take on a subtle sweetness, making them the perfect addition to a tray of roasted vegetables. They also make a terrific pickle, adding a stunning color and flavor to tacos, salads, and more. That is, if you don’t polish off the whole jar straight from the fridge first.
Ingredients & Substitutions
- Radish–Feel free to get creative with the type of radish you use. Regular red radishes work well, but you can have some fun by trying pretty white-tipped French radishes, or the colorful watermelon radish. Look for blemish free vegetables and give them a good scrub before pickling to remove any stubborn dirt.
- Pickling salt–I recommend using pickling salt for canning to prevent your pickling liquid from becoming cloudy. You can use kosher salt, but check the label to make sure it doesn’t contain any anti-caking agents.
- Apple cider vinegar–This adds a great flavor to the pickling liquid, but you can substitute regular white vinegar, or try swapping in rice wine vinegar for a unique taste.
How to Make Radish Quick Pickles
1. Pack the sliced radish, fennel seed, and peppercorns into a 1-pint jar.
2. Combine the vinegar, water, sugar, and salt in a small saucepane.
3. Bring to a simmer, stirring until the sugar and salt dissolve.
4. Pour the brine over the radishes. Cover and chill for at least 2 hours.
FAQs
Sure. You can pickle them as slices, halves, or whole. The shape of a whole radish will make it better for snacking on whole or adding to charcuterie platters, and they may stay crunchier than radish slices after pickling. If you’re using whole radishes, let them pickle for a day before using to let the brine penetrate.
Ways to Use Pickled Radish
Munching on these slices of pickled radish directly from the jar is hard to resist, but here are a few other great ideas:
- Use them as a garnish for tacos or tuck them into your burritos.
- Add them to a charcuterie platter with sliced cured meat, olives, cheese, and crackers.
- Chop them up and stir them into pasta salad, coleslaw, or potato salads for a tangy bite.
Storage
Store your pickled radish slices in a lidded jar in the fridge for up to 4 weeks.
Tips & Troubleshooting
- Always use a clean fork or spoon when removing pickles from the jar to prevent contamination.
- The radish will lose some of its crispness the longer it sits.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Quick Pickled Radish
Equipment
- 1-pint glass jar with lid
Ingredients
- 9 ounces (250 g) radishes (about 14 medium) thinly sliced
- ½ teaspoon fennel seed
- ½ teaspoon black peppercorns
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 2 teaspoons pickling or kosher salt
Instructions
- Pack the radish slices, fennel seed, and peppercorns into a 1-pint jar.
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Bring to a simmer, stirring until the sugar and salt dissolve.
- Remove from the heat and pour over the radishes.
- Close the jar and refrigerate for 2 hours before using. The pickles will keep for up to 4 weeks in the fridge.
Notes
- Always use a clean fork or spoon when removing pickles from the jar to prevent contamination.
- The radish will lose some of its crispness the longer it sits.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
