These Quick Pickled Radishes pack a punch of salty and slightly sweet flavor—and they only take minutes to make! All you need is a handful of ingredients and a Mason jar, and you’ll have a crunchy, zesty topping perfect for tacos, grain bowls, and sandwiches, or even snacking on straight from the fridge.
Love pickling things? Try my Quick Pickled Red Onions or Pickled Carrots next!
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Before You Get Started
- Use fresh radishes. Crisp, firm radishes will give you the best crunch and flavor. Try not to use soft or blemished ones.
- Slice the radishes evenly. Use a mandoline or sharp knife to get thin, uniform slices so the radishes pickle evenly and quickly.
- Add extra flavors. If you have some fresh herbs in your garden add them in! Fresh herbs like dill or thyme give the pickled radishes extra flavor.
Ingredients
- Radishes – Radishes take on the perfect tangy bite when they’re pickled. It’s a great way to use up extra from the garden.
- Water – Helps mellow out the sharpness of the vinegar.
- White Vinegar – Creates that classic pickle tang. Preserves the radishes and gives them a beautiful zingy flavor.
- Pickling Spices– I used mustard seeds, black peppercorns, coriander, bay leaves, kosher salt and dried onion.
- Sugar – Adds a hint of sweetness to balance the brine.
- Garlic Cloves – Are always mandatory when I pickle any veggie. It adds a nice subtle garlic flavor and the pickled garlic cloves are the best!
How to Make Quick Pickled Radishes
- Add radishes to a jar: Fill a clean mason jar with washed and sliced radishes.
- Add remaining ingredients to pot: Add water, vinegar, sugar, salt and crushed garlic to a pot on the stove.
- Bring to a boil and pour over vegetables in jar making sure they are all submerged.
- Cover and store: Cover with a new lid and store in fridge for up to 2 months.
Serving Ideas
- Add to avocado toast – Top off a slice of avocado toast with radishes for a tangy crunch.
- Add to grain bowls – The radishes work great in Mediterranean bowls, poke bowls, or even my Savory Quinoa Breakfast Bowl.
- Layer into wraps or sandwiches – Add pickled radishes to wraps, paninis like my Grilled Vegetable Panini, or pita sandwiches for a bright flavor contrast. They’re also tasty with my Roasted Garlic Hummus, Grilled Chicken, or falafel.
- Serve with ramen or noodles – These pickled radishes make a great garnish for ramen, soba noodle salads, or even Pad Thai.
- Pair with fried foods – Use pickled radishes as a crunchy side to fried favorites like Air Fryer Egg Rolls or tempura.
- Brighten up burgers or hot dogs – Swap out traditional pickles for radishes on burgers, sliders, or hot dogs.
More Veggie Recipes to Try
Quick Pickled Radishes
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Ingredients
- 1 lbs radishes washed and sliced
- 1 cup water
- 1 cup white vinegar
- 1 1/2 tbsp kosher salt
- 2 tsp sugar
- 2 garlic cloves
- 1/2 tsp coriander seeds
- 1/2 tsp mustard seeds
- 1/4 tsp pepper corns
- 1/2 tsp dried onion
- 2 bay leaves
Instructions
- Fill a clean mason jar with washed and sliced radishes.
- Add water, vinegar, sugar, salt, spices and crushed garlic to a pot on the stove.Bring to a boil and cook for 1-2 minutes.
- Pour over radishes making sure they are all submerged.Cover with a lid and store in fridge for up to 2 months.
Nutrition Information
Did You Make This?
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