This recipe for Pickled Radish might change your life—or at least convince you to start pickling your produce!
I love all kinds of vegetables—even the weird ones, the astringent ones, and some wild-growing varieties! Give me all the odd veggies: jicama, bitter melon, seaweed… I’ll try them all. I’ve been a vegetable adventurer for many years, but one vegetable that took me forever to learn how to enjoy is the radish.
I was introduced to radishes early on in life because my dad kept a vegetable garden, and he just loved those pungent, spicy little things. For many years, I didn’t know how anyone could love a radish. Eating them felt like some type of pain was being inflicted on me. It wasn’t until I had them in small amounts, grated over a big, delicious salad, that I finally enjoyed them—and honestly, I’m still not crazy about raw radishes, but they grow so quickly in the garden that I can’t resist planting them. My favorite way to eat radish these days is pickled. There’s something so delightfully refreshing about a pickled radish!
This pickled radish recipe perfectly evens out the natural spicy hit of this vegetable, infusing it with just the right ratio of vinegar, sugar, and salt. They’re quicker to make than you’d think, and they’re ready to eat after just an hour of pickling! Try ’em on salads and sandwiches, or eat them solo when you need a snack. If you hate radishes, this could be the recipe that changes your life! (Or at least your radish preferences.)
Are Pickled Radishes Healthy?
Radishes are rich in antioxidants and contain doses of potassium, vitamins A and C, and calcium. They’re also low in fat and calories! The sodium content in this recipe is high per serving, so limit your intake of these radishes if you’re watching your sodium. The sugar in this recipe is worth considering if you limit added sugars.
Overall, this recipe is vegan, gluten-free, dairy-free, and low in calories, fat, and carbs. Thus, people with lots of different dietary preferences and restrictions can enjoy pickled radishes.
The Art of Pickling
Pickling, if you’re unfamiliar, is the process of preserving produce by storing it in a brine or vinegar. It’s intended to extend the shelf life, but it also has a significant impact on flavor and texture, making it an entirely new food to enjoy. For example, fresh radishes are crunchy, robust, and almost pungent in their bite. However, after pickling them, the radishes become soft, sweet, and zesty. Here are a few tips I’ve learned for pickling radishes that might come in handy!
- Don’t cut the radishes by hand with a knife. I use a mandoline, the slicing blade on a food processor, or the slicing blade of a box grater to cut the radishes. This will ensure thin, even slices of radish.
- I let the brine cool a bit before I pour it over the radishes in the jar. This will ensure your jar doesn’t break from the change in temperature.
- Use a mason jar if you’re worried about breaking the glass! Mason jars are made for this type of thing, so use them if you’re stressing about it.
- Prepare the radishes before slicing them. To prepare a radish for pickling, trim the taproot (the long root tip at the bottom) and the stem at the top, and shave off any blemished areas of the radish. There’s no need to peel them, but do scrub them clean under cold running water with a vegetable brush.
- Add fun seasonings or other veggies to experiment with flavors. We’ve suggested whole peppercorns and mustard seeds in this recipe, but I love adding a few onion slices and crushed garlic cloves to my pickled radish jars. You can also add fresh and dried herbs to the saucepan when making your brine.
Can I Prep This Ahead?
Yes, that’s what this recipe is practically made for! The great thing about pickling produce is that it lasts much longer, and I’ve found the flavor is enhanced the longer it sits. You can store your pickled radishes in the fridge in a tightly sealed container, like a mason jar, for 2-4 weeks.
Serving Suggestions
Pickled radishes are a universal topping and go great on so many foods! Try these as a topping for Tasty Tofu Tacos, Shrimp Tacos, or Healthy Nachos. They’re also great on sandwiches, like Egg Salad Sandwiches, as well as on citrusy rice dishes like Cilantro-Lime Chicken And Rice. And of course, I think these radishes add a wonderful crunch to any salad.
Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1½ teaspoons salt
- ½ teaspoon whole peppercorns optional
- ½ teaspoon mustard seeds optional
- 1 bunch of radishes thinly sliced
Instructions
- Combine vinegar, water, sugar, and salt in a saucepan. Add the whole peppercorns and mustard seeds, if using. Heat on the stove over medium heat until the sugar and salt dissolve.
- Place sliced radishes in a clean jar and pour the hot brine over them.
- Allow the jar to cool to room temperature, then refrigerate. Radishes will be pickled and ready to eat after 1 hour.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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