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.
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.
Wash the radishes well, trim off the tops, and thinly slice or halve them. If you want to slice the radishes, I recommend using a mandoline. It will make the process go way faster and yield even, paper-thin slices.
I don't mind it so much, so I usually just cover the bowl with an overturned plate and that's that. That said, if you want to prevent that smell from permeating your fridge, place the vegetables and pickling liquid in a tightly sealed jar, glass tupperware, or other sealed container.
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.
Depending on how pickled beets are made, some varieties of pickled radishes can contain a lot of table salt and added sugars. Research links excess sugar and salt intake to poor health and an increased risk of conditions like heart disease and type 2 diabetes.
They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.
Radish is a good source of antioxidants, which includes vitamin C. Consuming radish juice, soup or broth can help in reducing the oxidative stress and damage caused by free radicals. It further helps in protecting liver cells and boosts liver cell regeneration.
Peel The compound responsible for the spiciness is on the outer skin of the radish and you can remove it with a vegetable peeler. You can also soak them in ice water for an hour to tone down the heat.
These quick Korean pickles are flavored with rice vinegar, garlic, turmeric, bay leaves, and black peppercorns. The turmeric is the key ingredient for getting that bright yellow color.
Whether or not you peel the cucumbers is up to you. I would give the cucumbers a taste first; if the skins are bitter, definitely peel them. If not, leave them on if you want!
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.
Baking Soda: A time-tested natural deodorizer, baking soda effectively absorbs and neutralizes odors. Sprinkle it on affected areas, let it sit for a few hours, and then vacuum it up. White Vinegar: Ironically, white vinegar can help neutralize pickle odors.
First, wash the jars well in hot, soapy water and rinse completely. Then pour in a solution of equal parts vinegar and water (or make a paste of baking soda and water and apply with a sponge to the inside of the jars). Let stand overnight with the lids off. Rinse, dry, store with the lids off, and that should do it.
“You can (also) reuse the brine with fresh carrots, baby corn, beans (or) garlic cloves. They will brine to a certain point if you keep it in the refrigerator for about a week or so.” Bec says that pickle brine, or pickle juice, can also be reused for co*cktails, like our Southern Pickletini.
Pickle juice acts like the vinegar in a marinade (because that's mostly what it is!). Not only does it add a mild flavor, it also helps tenderize the meat. While it won't work as a tenderizer in this applications, we also like to use it in marinades before we grill vegetables or deep-fry tofu.
Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.
Hobby: Flower arranging, Yo-yoing, Tai chi, Rowing, Macrame, Urban exploration, Knife making
Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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