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 pickled vegetables? Try my Quick Pickled Red Onions or Pickled Carrots next!

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    Kelley Simmons Kelley’s Tips

    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.
    Kelley

    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

    1. Add radishes to a jar: Fill a clean mason jar with washed and sliced radishes.
    1. Add remaining ingredients to pot: Add water, vinegar, sugar, salt and crushed garlic to a pot on the stove.
    1. Bring to a boil and pour over vegetables in jar making sure they are all submerged.
    2. 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, Vermicelli Noodle 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.

    Frequently Asked Questions

    How soon can I eat the pickled radishes?

    When it comes to pickled foods, patience is your friend! You can certainly eat the radishes once they’ve cooled, but they taste so much better after 24 hours in the fridge when the flavors have had time to develop.

    What kind of radishes work best?

    Red radishes are the easiest to find, but you can also use watermelon radishes, daikon, or French breakfast radishes—just make sure you slice them thinly.

    More Veggie Recipes to Try

    Recipe

    Quick Pickled Radishes

    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.
    Author: Kelley Simmons
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Serves 8
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    Save this Recipe

    Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

      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

      Calories: 20kcalCarbohydrates: 3gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1332mgPotassium: 136mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 9mgCalcium: 19mgIron: 0.2mg

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