With a handful of ingredients and minute of prep, you can make the best pickled radishes. Perfect for sandwiches, salads, tacos, and more!
Zesty Tangy Flavor with Ease
While radishes are delicious raw or roasted, my favorite way to enjoy this cruciferous veggie is pickled.
Thanks to a quick brine of vinegar, sugar, salt, and peppercorns, the radishes’ natural peppery bite is both brightened and balanced. The vinegar brings a sharp tang, while the sugar adds a hint of sweetness, resulting in crisp pickled radishes that are sweet, tangy, and the perfect condiment to endless dishes–like sandwiches, tacos, burgers, salads and more!
Happy Cooking! xo Kristen
Pickled Radish Ingredients
- Radishes: You can pickle any variety of radish. Red radishes, watermelon radishes, daikon radishes are the most readily available and easy to find. Keep in mind watermelon radishes and daikon radishes are a bit sweeter than common red radishes.
- Vinegar: White distilled vinegar is best, as red wine vinegar and apple cider vinegar can overwhelm the natural flavor of the radishes.
- Salt: Kosher salt is best for pickling. It enhances the flavor better than iodized salt.
- Sugar: A bit of sugar is needed to balance out the flavors of the vinegar, salt, and radishes themselves.
- For Flavor: Adding additional ingredients are completely optional. I love adding peppercorns which pair well with the natural peppery undertones of a radish. Mustard seeds, peeled garlic cloves, crushed red pepper flakes, and fresh dill are additional options that enhance the flavor of the radishes.
How to Make Quick Pickled Radishes
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Radishes. Wash the radishes well and trim off the steam and leafy greens. To thinly slice the radishes, I find it is best to use a mandoline for consistency and ease.
- Prepare Pickling Liquid. In a small saucepan, heat water, vinegar, salt and sugar over medium heat, until the sugar and salt are dissolved, whisking occasionally.
- Add to Jars. Add the sliced radishes to clean jars. Evenly divide the peppercorns (and any additional seasoning options) between the jars. Using care, and/or as small funnel, pour the liquid over the radishes, ensuring they are immersed in liquid.
- Cool. Let the radishes cool slightly at room temperature. Then place the lids on the jars and refrigerate. While they are ready to enjoy after 30 minutes, I find the flavor and texture best after chilling for at least 2 hours.
How to Use Pickled Radishes
Pickled radishes can be used in so many ways! Below are some of my favorite suggestions, but they are delicious anywhere you would use pickled red onions.
- Add to a Salad: Radishes are delicious raw and pickled in salads.
- As a Topping: Pickled radishes add the perfect bright, crisp crunch to avocado toast, an egg salad sandwich, chickpea avocado sandwich, burgers, and tacos of any kind.
- Get Creative: Top ramen, Asian noodles, Thai noodles, or fried rice with pickled radishes for a pungent, acidic finish. Fold into guacamole, add to grain bowls or wraps–the options are endless.
More Easy Homemade Condiments
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Wash and dry 1 bunch radishes well. Trim off the stem and then using a mandoline, or a very sharp knife, thinly slice the radishes into ⅛-inch thick slices.
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Divide evenly between 2 pint-size jars or 1 quart-size jar. If using, divide 1 teaspoon peppercorns evenly between each jar of radishes, along with any other optional additions.
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In a medium saucepan, heat the 1 cup water, 1 cup white vinegar, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar over medium heat, until the sugar and salt are dissolved, whisking occasionally. Remove from the heat and allow to cool slightly about 5 minutes.
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Pour the vinegar mixture over the radishes, dividing the mixture evenly between the jars. Use a fork or spoon to submerge the radishes fully in the vinegar mixture.
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Let sit at room temperature for 10 minutes then place lid on jars and refrigerate for at least 30 minutes, 2 hours is best, before serving.
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Store in the refrigerator for up to 2 weeks.
Peppercorns: Use black peppercorns or peppercorn blend.
Optional Additions: Feel free to add any of the following to the pickled radishes (divide evenly between jars)
- 1-2 cloves peeled garlic
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon fresh dill
- 1 teaspoon mustard seeds
Keep in mind that the nutritional information includes the brine liquid.
Calories: 9kcalCarbohydrates: 1gProtein: 0.1gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 593mgPotassium: 15mgFiber: 0.2gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
