This is seriously the best pickled radish recipe. It’s a quick pickle, which means you can eat it within about fifteen minutes of making it. The red wine vinegar eventually turns the radishes a beautiful ruby color, and the flavor is nice and tangy, with a slight kick if you use big spicy radishes like I did.
Radishes are the first vegetable I pickle every year, because they’re typically the first crop in the garden.
This year, I’m a little late planting, in fact I just got a bunch of starts put out on Saturday, so I couldn’t resist buying some radishes to pickle. But it was fun looking back at photos from my garden a few years ago.
Notice how skinny those radishes are? That’s because I had hard packed ground that they were trying to push through to grow. Two years ago I put in raised beds with a mix of compost, peat moss, and vermiculite. It’s INCREDIBLE soil and really grows vegetables well.
This year I’m growing four varieties of tomatoes, a couple cucumbers, a couple kinds of lettuce, arugula, peas, two types of beans, Brussels sprouts, hot peppers, sweet red peppers, carrots, zucchini, crook neck squash, spaghetti squash, candy strip beets, and lots of herbs. Oh, I’m even trying a pumpkin!
I see quite a few of those having a pickling future on my canning shelves. Or Corban may eat them all before I have a chance. That boy eats as much as I’d expect a third grader to consume!
Do you have a favorite vegetable to pickle?
Pickled Radish Recipe Video
- Serves: 8
- Serving size: about 12 slices
- Calories: 4
- Fat: 0
- Saturated fat: 0
- Carbohydrates: .63g
- Sugar: .49g
- Sodium: 54.5mg
- Fiber: 0
- Protein: 0
- Cholesterol: 0
- 8-10 medium to large radishes
- ½ cup red wine vinegar
- ½ cup water
- 1½ teaspoons kosher salt
- 1 tablespoon granulated sugar or sucanat
- Wash the radishes, then remove their greens and root.
- Slice the radishes thinly, and pack them in a jar.
- Whisk together the vinegar, water, salt, and sugar, and pour into the jar.
- Refrigerate at least 15 minutes before serving.
Vegetarian/Gluten Free: This is gluten free, vegetarian, and vegan too!
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