QUICK & EASY Perfect Pickled Radishes will give your favourite meals a huge boost of flavour and can be made in 10 minutes flat! The best part is they are ready to devour in just 30 minutes!
You will love having a jar of these in your fridge to give a mega boost of flavour to your Poke Bowl, Salads, Tacos and more!
If you read the title and thought, I don’t like radishes, this post isn’t for me, please read on! Pickling vegetables completely changes their flavour. In radishes case, it takes away to bitterness and adds a lovely salty, slightly sweet and tangy twist that I think you’ll love! This recipe for Perfect Pickled Radishes can also be used on so many different veggies as well, like cucumbers, red cabbage and even red onion!
CONTENTS (JUMP AHEAD ANYTIME)
- How to make Perfect Pickled Radishes – Quick 40 sec video & picture to PIN
- Simple Ingredients in Perfect Pickled Radishes
- How to make the Perfect Pickled Radishes
- What should I eat pickled radishes with?
- Play with spices and other flavours – Make it your own!
PERFECT PICKLED RADISHES – QUICK 40 SEC VIDEO
If you’re already on Pinterest, please feel free to PIN the below picture for later:
INGREDIENTS YOU’LL NEED FOR PICKLED RADISHES
You’ll need very little time and ingredients to make this incredible add on!
- Fresh Radishes
I like to buy the radishes that still have the green tops. I find them much fresher than the ones you buy in a package! I like to slice them thinly with my mandolin, but feel free to cut them however you like. Just keep in mind that the larger the pieces, the longer it will take the radishes to take on the flavour of the brine.
- Mason Jar with lid
- Apple Cider Vinegar
I love Bragg Apple Cider Vinegar (ACV). The potential health benefits of apple cider vinegar have been extensively researched and are remarkable! ACV has an anti-inflammatory properties, can help prevent obesity & obesity related heart problems (1), can help maintain healthy blood sugar levels for diabetes prevention & treatment (2), and can help maintain healthy cholesterol levels (1) and much more (3)!
- White Vinegar
I find the combination of regular white vinegar is lovely with the ACV. However, feel free to use any combination of either rice wine vinegar, white wine vinegar, red wine vinegar).
- Cane Sugar
I like to use cane sugar but maple syrup or honey are also lovely! I always use maple syrup when I make my quick roasted & picked beets! You can also use any other type of sugar you have kicking around.
- Kosher Salt
I like to use kosher salt as I find it has a lovely strong flavour. You can also use sea salt but I’d avoid using table salt as it just doesn’t give the same flavour. Typically, the amount of salt you need to add to your brine is equal to 2% of the total weight of the vegetables you’d like to pickle.
I love to add peppercorns to my pickle to give a little depth of flavour. Feel free to add other spices as you like! See below for more options.
HOW TO MAKE THE PERFECT PICKLED RADISHES
It is SO incredibly easy to make the Perfect Pickled Radishes! This recipe is not the same as traditional pickling, which requires sterilizing of the jars and lids. With this method, the radishes wont last quite as long in the refrigerator, but don’t worry, they’ll still be good for at least 2 weeks (if they last that long)!
STEP 1: To make your brine, add boiling (or very hot) water to a mason jar. Then add cane sugar & kosher salt, then mix to dissolve.
STEP 2: Prepare your radishes. Clean radishes & cut off green tops & bottoms. I like to slice my radishes with a mandolin to save time and to keep each slice equal size. You can also use a sharp knife to slice thinly, or slice into chunks.
STEP 3: Add radishes & peppercorns to the brine. I like to let the brine cool before adding the radishes as I don’t like them to be soft. You can also cool your vinegar mix ahead of time to speed up the cooling.
Step 4: Refrigerate your pickled radishes & they’ll be ready to eat in as little as 20-30 minutes! The longer the radishes pickle, the stronger the flavour will be. I find they last really well for about 2 weeks, but I prefer to eat them within 1 week. The pickled radishes will start off with bright pink red edges & white inside, however, after a few hours in the fridge, they will turn a pretty pink like the picture below.
Perfectly Pickled Radishes
on a salmon poke bowl!
WHAT SHOULD I EAT PICKLED RADISH WITH?
These Perfectly Pickled Radishes give a wonderful crunch & flavour kick to many of your favourite dishes! Try them on some of these:
- Hawaiian Inspired Poke Bowl
- Fresh Salads
- Any Buddha Bowl
- Taco Salad (see my easy recipe coming soon)
- Any other meal you so desire!
PLAY WITH THE SPICES – MAKE IT YOUR OWN!
Try adding in some additional spices to flavour it up! I love making the radishes just a little spicy by adding some whole hot peppers. Here’s some other ideas:
- Garlic Clove
- Red Chilli Pepper Flakes (start with 1/4 tsp & move up to your liking)
- Coriander Seeds
- Mustard Seeds
- Whole Hot Pepper (like red Thai chilli)
- Fresh Dill
- Fresh Thyme
I am so happy to share this super quick and delicious way to make the Perfect Pickled Radishes! I hope you love it and try making it as an addition to my Hawaiian Inspired Salmon Poke.
I’d be just tickled if you’d rate this recipe & leave a comment below. Please check out my Instagram & Pinterest where you can keep up with my newest creations.
As always, thank you for your readership & support!
- Add boiling (or very hot) water to a mason jar. Then add cane sugar & kosher salt. Mix to dissolve.1/2 cup Hot Water, 1 Tbsp Cane Sugar, 3/4 tsp Kosher Salt
- Add apple cider vinegar & white vinegar to brine. Mix well.1/4 cup Apple Cider Vinegar, 1/4 cup White Vinegar
- Clean radishes & cut off green tops & bottoms. Slice radishes with a mandolin or a sharp knife to slice thinly, or slice into chunks.1 bunch Radishes
- Add radishes & peppercorns to the brine once it has cooled.1 tsp Whole Peppercorns
- Refrigerate your pickled radishes & they'll be ready to eat in as little as 20-30 minutes!
- The longer the radishes pickle, the stronger the flavour will be.
- I find they last really well for about 2 weeks, but I prefer to eat them within 1 week.
- Nutrition Value is based on 1 serving of pickled radishes but includes the brine. Since we don’t eat the brine, the actual amount of sodium & sugars are significantly less but very difficult to estimate.
- If you find the flavour too intense, simply increase the volume of water and decrease the vinegar.
- The pickled radishes will start off with bright pink red edges & white inside, however, after a few hours in the fridge, they will turn a pretty pink!
- Bounihi, A., Bitam, A., Bouazza, A., Yargui, L., & Koceir, E. A. (2017). Fruit vinegars attenuate cardiac injury via anti-inflammatory and anti-adiposity actions in high-fat diet-induced obese rats. Pharmaceutical biology, 55(1), 43–52. https://doi.org/10.1080/13880209.2016.1226369
- Ousaaid, D., Laaroussi, H., Mechchate, H., Bakour, M., El Ghouizi, A., Mothana, R. A., Noman, O., Es-Safi, I., Lyoussi, B., & El Arabi, I. (2022). The Nutritional and Antioxidant Potential of Artisanal and Industrial Apple Vinegars and Their Ability to Inhibit Key Enzymes Related to Type 2 Diabetes In Vitro. Molecules (Basel, Switzerland), 27(2), 567. https://doi.org/10.3390/molecules27020567
- Garcia-Parrilla M.C., Torija M.J., Mas A., Cerezo A.B., Troncoso A.M. Fermented Foods in Health and Disease Prevention. Elsevier; Amsterdam, The Netherlands: 2017. Vinegars and Other Fermented Condiments; pp. 577–591.