Quick Pickled Radishes
These Quick Pickled Radishes are so easy to make and are delicious crunchy and spicy bites that can go on everything from sandwiches to salads to tacos!
Some vegetables like cucumbers, carrots, and bell peppers are fantastic on their own, pure and simple, with nothing else added. They can instantly enhance other dishes without any effort on your part. That doesn’t mean they’ve reached their full flavor potential yet. Have you ever had any of those veggies pickled?
Cucumbers are the classic pickle, spiked with mustard seed, garlic, and dill; shredded carrots are a classic accompaniment on Bahn mi sandwiches, tangy and bright to cut through the rich fillings; bell peppers soften while their natural sweetness intensifies. The same transformation happens to these radishes. They get even spicier, retain their crunch, and go with EVERYTHING. Once you have a batch on hand, you won’t be able to resist dipping into it for every meal.
Why You’ll Love These Easy Pickled Radishes
If you’re not crazy about raw radishes, I’d implore you to give them a second chance. They’re like a whole different vegetable given the right treatment. Here’s why you’ll fall in love:
- No experience necessary. These pickled radishes are so simple to make, they barely need a recipe. You’ll have the formula memorized in no time
- Quick-pickled for instant gratification. Quick-pickling is different from traditional (lacto-fermentation) pickling because it doesn’t require you to do proper canning, which seals the jars in boiling hot water. Plus, they’re ready to eat in minutes, not weeks or months!
- Zero allergens. These pickles are for everyone! They’re vegan, gluten-free, soy-free, sugar-free, nut-free, keto, and paleo.
- Only 4 ingredients, not including water or salt. Even if your pantry is bare, there’s a good chance you can whip up a batch without hitting the grocery store.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Radishes – Watermelon radishes are especially beautiful, but you can use any type you prefer.
- White vinegar – Rice vinegar or apple cider vinegar are good substitutes in a pinch.
- Water
- Maple syrup – 100% grade B is a must for the best earthy, woodsy, and sweet flavor.
- Salt
- Peppercorns – I used a mixture for color. Plain black is more common and just as tasty.
How to Make Quick Pickled Radishes
Prepare your radishes. Wash and using a mandolin to slice very thin circles. You could also use a sharp chef’s knife.
Place the cut radishes in a glass jar.
In a small pan, combine the remaining ingredients except for the peppercorns. Bring to a boil, stir periodically, then remove from heat.
Let the mixture cool for a few minutes. Pour the hot mixture over the radishes in the jar. Add the peppercorns and stir everything together.
Allow to cool to room temperature before serving. They can be served immediately but taste much better after a day of the flavors marrying together in the fridge.
Tips for Success
You can easily master this recipe on the first try. If you’re still daunted by the idea of pickling, here are a few quick tips to guarantee success:
- Use a mandoline for the thinnest, most consistent slices. You can use a very sharp knife too, but it does take more time and skill.
- To make this recipe sugar-free, you can use sugar-free maple syrup or simply omit it.
- The longer you keep them, the more flavorful they become. These pickles are delicious right away, as soon as they cool, but your patience will be rewarded if you can wait!
- Since they’re quick pickled, they must be kept in the fridge, not out on the shelf at room temperature. If you want to preserve them longer to store them in your pantry, it’s important to learn how to properly can vegetables.
- Don’t throw out that brine! You can re-use it for the next batch.
Flavor Variations
Consider this recipe just the start of your pickling adventure. It’s a simple formula that can easily be customized for any specific meals, preferences, or cravings. Here are a few ideas to get started:
- Garlic dill: add sliced garlic cloves and fresh dill
- Curry: add curry powder or paste
- Garden: add sliced carrots and zucchini
- Spicy: add sliced jalapenos, crushed red pepper, hot sauce, or horseradish
- Sweet heat: add minced habanero and double the amount of maple syrup
- Floral: add dried lavender and a few drops of rose water
What To Serve With Radish Pickles
Anywhere you’d use a conventional pickled cucumber, you can use pickled radishes! They’re great snacks to nibble on when you’re craving salt, but don’t fill up when you could also use them in:
- Sandwiches and wraps
- Salads
- Buddha Bowls
- Pizza
- Buffalo cauliflower wings
- Tacos
- Sushi
- Chili
- Avocado toast
- Bloody Mary
How Long Will Quick Pickled Vegetables Last?
These quick-pickled radishes will last in an airtight glass jar in the fridge for up to 8 weeks. They’ll be crisper earlier, gradually becoming softer in texture over time. I don’t recommend freezing them because the radishes will get downright mushy when thawed.
More Vegan Vegetable Sides:
- Candied Yams
- Sticky Sesame Shiitake Mushrooms
- Air Fryer Asparagus
- Balsamic Roasted Vegetables
- Maple Roasted Brussels Sprouts with Apples and Pecans
Enjoy friends! If you make this Pickled Radish recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Quick Pickled Radishes
Ingredients
Quick Pickled Radishes
- 1 bunch radishes, sliced thinly preferably with a mandolin
- 1 cup white vinegar
- 1 cup water
- 3 tablespoons maple syrup
- 2 teaspoons salt
- 1 tablespoon peppercorns, I used mixed peppercorns
Instructions
Quick Pickled Radishes
- Prepare your radishes by washing them, slicing off the tops and wispy bottoms, and using a mandolin to slice very thin circles. You could also use a sharp chef’s knife.
- Add the circles to a canning jar such as a Ball jar.
- In a small pan, add the vinegar, water maple syrup and salt. Bring to a boil, stirring, then remove from heat.
- Let the mixture cool for a few minutes so that’s it’s no longer boiling hot, then pour the hot mixture over the radishes in the jar. Add the peppercorns and stir everything together with a fork or spoon.
- Allow to cool to room temperature before serving. They can be served immediately but taste much better after a day of the flavors marrying together in the fridge.
- Enjoy!
Notes
- Use a mandoline for the thinnest, most consistent slices. You can use a very sharp knife too, but it does take more time and skill.
- To make this recipe sugar-free, you can use sugar-free maple syrup or simply omit it.
- The longer you keep them, the more flavorful they become. These pickles are delicious right away, as soon as they cool, but your patience will be rewarded if you can wait!
- Since they’re quick pickled, they must be kept in the fridge, not out on the shelf at room temperature. If you want to preserve them longer to store them in your pantry, it’s important to learn how to properly can
- Don’t throw out that brine! You can re-use it for the next batch.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
It’s always nice to see radishes getting some love in the blogging world. I am so excited to pickle some of the things we are going to grow this year.
Awesome Dannii! Thanks!
Oooh I’ve never pickled vegetables! This looks so simple – I need to try it!
Thanks Liz!
I have the hugest crush on radishes right now! I had no idea they tasted so good when they’re not raw. Hahaha. It’s not that I don’t like them raw, it’s just that they’re so…radishy!! 🙂
Love the quick pickling. Gotta give this a try!
Haha I totally understand Marly. Thank you!!
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
This is the second post I’ve seen on quick pickling today! I really need to give it a shot. I’ve been doing the old fashioned way you mentioned in your post for long-term use. It seems so much simpler to just quick-pickle and use it sooner rather than later (how hard would that be.. our family eats them faster than we can even put them on the shelf!). I usually pickle onions, carrots, cucumbers – but I’ve yet to try radishes. I’ll have to just buckle up and give it a shot! Thank you for your recipe.
Sounds great Billy!! Quick pickling takes so little time you can enjoy the little bites of heaven that same evening! You’re so welcome.
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Great post,Thanks for providing us this great knowledge,Keep it up.
Thanks for reading! 🙂
What size jar is the recipe for?
Hi,
I used a standard pint jar!
This is a very popular dish in my country, it is great when eaten with kimchi.