Quick Pickled Radish Recipe - How to Pickle Radishes Recipe - Rachel Cooks® (2024)
This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They’re great on tacos, avocado toast, pulled pork, and more!
Given the wild popularity of my recipe for pickled red onions, I wanted to bring you more easy pickled items. This quick pickled radish recipe might just be my new fave. The great thing about these pickled radishes is that you can use them pretty much anywhere you’d use a pickled onion. They’re similar in flavor, just a little less oniony.
They’d be great on these vegan tacos, shrimp tacos, or on vegetarian nachos, amongst countless other things.
If you’re reading this and thinking to yourself, “Well, I don’t like radishes so this one clearly isn’t for me,” please keep reading. Pickling this root vegetable completely changes its flavor. The radishes lose their bitter bite and take on that perfect sweet, salty, sour pickled flavor.
As a side note, if you think you don’t like radishes, you should also try roasting them. Roasted radishes taste completely different than raw radishes, too. They’re also a great low-carb replacement if you’re following a low-carb or keto diet and miss roasted potatoes.
About this pickled radish recipe
I pickle these radishes exactly the same way as I pickle red onions. I slice them paper-thin on a mandoline, but you could also do them a little thicker. I alternate when I do pickled red onions between thicker and thin, and you can do the same with radishes. If you don’t have a mandoline, use a nice sharp knife to cut the radishes.
An alternative is to cut them in tiny little matchstick pieces. I imagine you could also pickle radish halves. Just keep in mind, the larger the pieces are, the longer it will take for the pickling solution to flavor all the way through the whole vegetable.
Next, fill the jar(s) with the sliced radishes. Mix the brine ingredients: apple cider vinegar, salt, sugar, and very warm water. Pour the brine over the radishes and let them set on the counter for an hour or so. Cover and refrigerate.
These pickled radishes keep their characteristic red ring around the outside and white centers for about an hour or two in the pickling solution, but then they turn the pretty light pink color that you see in the photos here.
Pickled radishes will keep fresh in your fridge for a couple of weeks! I love to throw them on salads, avocado toast, pulled pork, or any Tex-Mex dish. Try putting a few pickled vegetables on a charcuterie or cheese board.
This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They're great on tacos, avocado toast, pulled pork, and more!
Ingredients
1bunch of radishes (18-20 average size radishes)
1/2cupapple cider vinegar
1tablespoongranulated sugar
1 1/2teaspoonssalt
1cuphot or warm water
Instructions
Slice radishes as thin as you can.
Stuff all the radishes in the jar of your choice. A bowl will work too if that's all you have.
In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and storein the fridge for up to three weeks.
Notes
Nutrition information is not exact, since you don't drink the pickling liquid. At least I don't.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator.
Of course, you should snack on them as much as you like, but there are all sorts of other ways to use them too: On tacos or nachos. Top them onto my Sheet Pan Nachos or swap them in for the pickled onions in this Sweet Potato Taco recipe.
Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.
For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.
In cold water: Whole radishes can last for over a week in a jar of cold water. Simply wash these veggies, cut off the radish greens and root ends, and place them in a tightly sealed jar filled with water. They will last in the refrigerator for one week and often longer.
You'll want to cut off the radish greens, and gently clean each radish with a damp paper towel or moistened dish cloth before dropping the little root vegetables in a jar filled with cold water. This works best if you tightly seal the jar or other container.
Good bread, butter, thinly sliced radishes and a sprinkling of salt is a great start for the day, or as an anytime snack. Sliced radishes can be subbed for pickles on sandwiches, and thickish slices can be enjoyed with any type of dip.
If you're using a kilner jar, simply fill to the surface and fasten the lid tightly to create an airtight seal. Place your jar in the fridge and wait 2 days before eating. The radish should comfortably last 5-6 months like this as long as they're looked after and a clean utensil is used to remove them.
Like all pickled foods, these radishes also last a long time, but unfortunately, they don't stay at the peak of freshness forever. While you don't have to worry about them going bad quickly, if you store them properly in the fridge, pickled radishes lose their fresh crunch and tantalizing flavor over time.
Eating pickled radish can be a healthy addition to your diet, as it provides a good source of vitamins and minerals. Radishes are low in calories and high in vitamin C and other antioxidants. However, the nutritional value of pickled radish can vary depending on how it is prepared and the ingredients used.
The root is rich in Vitamin C, as well as a great source of calcium, magnesium and potassium. Already loaded with nutritional benefits from the daikon radish, danmuji also contains gut-friendly probiotics from the fermentation process.
The liquid from a jar of pickles ends up a bit diluted from the water that seeps out of the pickled veg. I don't measure, just add some white vinegar and occasionally a little sugar, if it's sweet pickle brine. Zucchini and yellow summer squash make excellent quick pickles using this method.
You might think reusing pickle juice is on the extreme end of reducing food waste, but here's the thing: you're not just saving the juice! Pickling is a good way to use up veggies that are starting to wilt, giving them a second (and delicious) life instead of tossing them.
Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.