Wanna know how to quick pickle radishes? This step by step video and recipe will give you pickled radishes in just 20 minutes!
This post was originally written in 2014, but we’re bringing it up from the archives because we loved using them in last week’s Korean Tacos Recipe.
HOW TO QUICK PICKLE RADISHES
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.
They are also AMAZING on Korean BBQ Tacos!
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
INGREDIENTS AND SUPPLIES
Here are the supplies we use to quick pickle radishes. By clicking through these links to buy ANYTHING from Amazon, we get a small commission without costing you anything extra. Thanks for supporting our family business!
How to Quick Pickle Radishes
The best pickled radish recipe, a quick pickle, so you can eat it right away!
- 8-10 medium to large radishes
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1 1/2 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.
Approximate cost/serving: Radishes are cheap! I bought a bunch for less than a dollar. The whole recipe cost about $1.10 to make, so just 11 cents a serving.
Vegetarian/Gluten Free: This is gluten free, vegetarian, and vegan too!
Serving Size:8 Servings
Amount Per Serving: Calories: 4Sodium: 54.5mgCarbohydrates: .63gSugar: .49g
13 thoughts on “How to Quick Pickle Radishes”
I made your pickled radishes today and took them out to our boat where we were taking freinds out for the day. When I opened them we all went oooouuuuuu as they stunk like rotting cauliflower. I tasted them and they tasted like stinky cauliflower. I don’t know what I did wrong as I followed your recipe. The only think I did was not add the salt right awaty as the salt was on the boat.. I added the salt about an hour later. I googled other recipes and most of them call for white vinegar but yours is red. Do you think that coulld’ve caused the problem? The radishes were fresh. What do you think I did wrong?
Nice! I can up a storm every Summer and Fall. Our garden is about ready to burst with a full harvest, I’ve got to try pickling some radishes this time, they sound awesome!
Radishes is something I’ve learnt to enjoy as I got older. The great crisp and fresh flavour of them is so wonderful added to salads. But I’ve not yet pickled them – these look delicious and simple.
I’ve never pickled radishes before but this looks so easy and they sound absolutely delicious…I need to try this ASAP! 🙂
I think I’m going to have to do this this weekend!!
Oh yummy!! I’m trying to remember to start pickling veggies- and I’ve never really used radishes! In anything. Haha. It’s on my list of things to try though and this sounds great! Btw I’m super jealous of your garden.. I’ve got 2 tomato plants, 2 hot peppers, and 1 bell pepper.. And my herbs. It’s my biggest garden ever haha. I’m getting there!
I had no idea you could pickle so quickly!
Great recipe Diana. I love radishes in general, but pickled just kick things up a notch. Cute photo of you. I’m a hat girl too.
I’ve never pickled anything before because I thought it takes forever. Had no idea you could do it so quickly! Will be trying this!
I experimented with this as I wanted something pretty to place under seared scallops. I halved the recipe and found instead of 1-/12 tsp sugar it needed an extra 1/2 teaspoon . They came out beautifully and added a bit of crunch and tartness to the sweet scallops. The caveat? To keep the beautiful rimmed colour of the radishes you need to use them that day. The longer they sit, the colour gets drawn out and you get white/light pink radish with. I also found that the next day the flavour was quiet different and perhaps speaks to the person who commented that when she opened her jar it smelled like “rotten cauliflower”. I would suggest making these an hour or two before you plan on using them.
Oh – and I used white wine vinegar instead of red as I wanted to keep the nice white of the radish centre. 🙂
Made them for the first time and loved it. But used organic cane sugar. And, in one jar put some thinly sliced fennel for a variation. Both came out delish! Today I’m going to try it with beets! I’ll let you know how it goes!
I love this recipe. Always need to google it:) I noticed the photo you have of a thin radish you grew in your garden before the beds were put in is a breakfast radish which is suppose to be slender and not round.