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–+ servings
A jar of pickled radishes.

Quick Pickled Radish

Angie Zoobkoff
Transform those peppery radishes into a crisp refrigerator pickle in minutes. Here's how.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course condiment
Cuisine American
Servings 1 (1-pint) jar
Calories 5 kcal

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.

Nutrition

Serving: 0.25 cupCalories: 5kcal
Keyword pickling, quick pickles, refrigerator pickles
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