Crunchy, tangy, salty and slightly spicy, this quick pickled radish recipe has the perfect mix of all those delicious flavors and textures. They take just under 15 minutes to make, and are the perfect condiment to spice up your tacos, sandwiches and so much more.
Best of all, they're customizable and gluten-free too!
If you’re looking to add a burst of flavor and color to your meals, quick pickled veggies are the perfect solution. I've tried my fair share of refrigerator pickled veggies- Russian pickled mushrooms, pickled shredded carrots and even curry pickled cauliflower and they all turned out to be huge hits.
This time, I got my hands on some fresh radishes, and I just knew I had to try using them too!
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What's So Great About the Recipe?
Making quick pickled radishes is super easy and requires minimal ingredients. You can easily batch make this on a weekend and store it for weeks.
Plus, they're super versatile- you'll find yourself using them for lots of different recipes.
Recipe Ingredients
Radishes: I prefer using red radishes here. They have a nice crisp texture and slightly peppery taste which works amazingly well with this recipe.
Apple cider vinegar: I used apple cider vinegar here, which has a nice bit of fruitiness along with the tangy flavor. You can just use regular white vinegar if you want to.
Jalapenos: I added some sliced jalapenos to lend a nice spicy kick to the pickled radishes. You can skip this if you don't have it at hand.
Honey: To tone down the tanginess of the pickled radish and to bring a slight sweetness to it.
Garlic: Garlic lends a beautiful depth of savory and umami flavor to the pickle. This one's an absolute must, in my opinion.
Salt: Use sea salt or Kosher salt. This helps preserve the radishes and increases the shelf life.
See recipe card for quantities.
Substitutions & Variations
- If you don't have honey or just want to keep it vegan, swap the honey with some some white sugar (or cane sugar if you want to keep it healthy).
- For extra flavor, you can also add some whole peppercorns and/or mustard seeds to the brine.
- Fresh dill, coriander seeds and red pepper flakes are all great ingredients you can consider adding into the mix.
How to Make Quick Pickled Radish
To make the quick pickled radish, start by washing your radishes and jalapenos and patting them dry.
Using a sharp knife, slice the jalapenos and radishes into thin slices, ideally the same thickness. Transfer them to a mason jar along with the whole garlic cloves.
Prepare a brine using equal parts of boiling water, vinegar, salt and honey. Pour this into the mason jar gently.
Pour enough of the brine such that the liquid covers all the veggies.
Allow this to cool down completely and then refrigerate.
💭Top Tip
Remember to add in the honey only after you take the vinegar and water mixture off heat.
How to Store Quick Pickled Radish
These refrigerator pickled radishes can stay good for up to 4 weeks, if not longer. Use a clean, dry jar to store them, and use a dry spoon to spoon them out every time you use them.
If you spot any kind of discoloration, foul odor or weird looking foam on the top, it is best to discard the radishes, as they might have gone bad.
Tips & Tricks to Nail the Recipe
- Keeping the radishes submerged in the pickling liquid is important- it helps preserve them. I typically make a double batch to ensure the radishes are fully covered.
- Allow the radishes and brine to cool to room temperature. This step is essential to prevent any condensation in the jars which can affect texture and flavor.
- Once cooled, seal the jars or containers tightly and place them in the refrigerator. I recommend allowing the radishes to pickle for a minimum of one hour before enjoying them, but for maximum flavor, let them sit for at least 24 hours.
- You can also try chopping the radishes into small or medium sized chunks if you want to try a different look and texture variation to them.
- Use a mandolin slicer to get the perfect thin slices of the radishes.
How to Use Pickled Radish
Using pickled radish is super easy. Use it as a topping in your tacos or stuff it into your sandwiches or wraps for an extra crunchy and tangy element. I love adding it to my burgers too!
You can also add it to your simple, boring salads that need a bit of extra something to jazz them up. It also pairs fantastically with other elements that you'd usually find on a cheese board.
Pickled radishes are also great when thrown on top of nachos and tortilla chips, or in a simple grain bowl meal.
Recipe FAQs
You absolutely can! White radishes, Daikon radishes and watermelon radishes all work wonderfully well when pickled.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this quick pickled radish or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Quick Pickled Radish
Ingredients
- 5-6 radishes
- 1 jalapeno
- 2-3 garlic
- 2 cups vinegar
- 1 tablespoon salt
- 1 teaspoon honey
Instructions
- To make the quick pickled radish, start by washing your radishes and jalapenos and patting them dry.
- Using a sharp knife, slice the jalapenos and radishes into thin slices, ideally the same thickness. Transfer them to a mason jar along with the whole garlic cloves.
- Prepare a brine using equal parts of boiling water, vinegar, salt and honey. Pour this into the mason jar gently.
- Pour enough of the brine such that the liquid covers all the veggies.
- Allow this to cool down completely and then refrigerate.
Notes
- Keeping the radishes submerged in the pickling liquid is important- it helps preserve them. I typically make a double batch to ensure the radishes are fully covered.
- Allow the radishes and brine to cool to room temperature. This step is essential to prevent any condensation in the jars which can affect texture and flavor.
- Once cooled, seal the jars or containers tightly and place them in the refrigerator. I recommend allowing the radishes to pickle for a minimum of one hour before enjoying them, but for maximum flavor, let them sit for at least 24 hours.
- You can also try chopping the radishes into small or medium sized chunks if you want to try a different look and texture variation to them.
- Use a mandolin slicer to get the perfect thin slices of the radishes.
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