These quick pickled radishes are full of peppery flavor and make a colorful salad topper or healthy snack that's easy to prepare.
Radishes are in season during late spring and early summer, so if you frequent farmers markets or subscribe to a CSA, there's a good chance you have more radishes than you know what to do with! Radishes are nice and crunchy and make a great addition to salads, tacos (especially Korean BBQ!), and bowls, but like many veggies, they're good in small doses.
Making pickled radishes is a great way to mix things up, make your radishes last longer, and infuse your veggies with extra flavor. Radishes have a sharp, peppery flavor on their own, and they get nice and spicy with the addition of peppercorns, mustard seeds, and red chili flakes.
- White Vinegar
- Mustard Seeds
- Black Peppercorns
- Red Pepper Flakes
Wash and thinly slice the radishes.
Combine the vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes in a saucepan over medium heat.
Heat the mixture until the sugar and salt dissolve, stirring frequently. Remove from heat and let cool.
Pour over the radishes and transfer to the refrigerator.
Let the radishes marinate in the brine for at least 24 hours for the best flavor before using.
- Make sure you store the pickled radishes in a sealed jar or airtight container.
- Not a fan of radishes or want to mix it up? Try pickling other vegetables like turnips, carrots, beets, or cucumbers.
How long do pickled radishes last?
Since these are refrigerator pickled radishes, not canned, your radishes will last for 2-3 weeks in an airtight container.
What do you eat pickled radish with?
You can add your radishes to salads, sandwiches, tacos, or noodle dishes like ramen or Pad Thai.
Why do pickled radishes stink?
Radishes are high in sulfur compounds and have a very strong smell when pickled. Luckily, it's just a smell, not taste! Make sure your container is completed sealed.
What is pickled daikon?
Daikon is a type of Japanese radish frequently used in Asian cooking, particularly Japanese and Korean, with a similar flavor to red radishes. You can use daikon or any type of radishes for this recipe.
🥗 Complete Your Meal
Pickled radishes would be a wonderful addition to any of these dishes!
Garlic scapes and radishes are in season around the same time of year. Top your garlicky pesto pasta with the zing of pickled radish!
The traditional Pad Thai toppings are shredded carrots and cabbage, so these crunchy, salty radishes will fit right in!
These chickpea salad sandwiches are made with mashed chickpeas, homemade Aquafaba Mayo (or your fave store bought vegan mayo), and diced veggies. Chop up some pickled radishes to mix into the salad or place some atop your sandwich.
- 1 bunch radishes
- ½ cup vinegar
- ½ cup water
- 2 teaspoons salt
- 1 tablespoon sugar
- ½ teaspoon mustard seeds
- ½ teaspoon peppercorns
- ½ teaspoon red pepper flakes
- Wash and thinly slice the radishes.
- Combine the vinegar, water, salt, sugar, mustard seeds, peppercorns, and red pepper flakes in a saucepan over medium heat.
- Heat the mixture until the sugar and salt dissolve, stirring frequently.
- Remove from heat and let cool.
- Pour over the radishes and transfer to the refrigerator.
- Let the radishes marinate in the brine for at least 24 hours for the best flavor before using.
- The pickled radishes will stay fresh in an airtight container in the fridge for 2-3 weeks.
- Make sure you store the pickled radishes in a sealed jar or airtight container. Radishes are high in sulfur compounds and have a very strong smell when pickled.
- Add your radishes to salads, pasta salads, avocado toast, tacos, or a noodle dish.
- Not a fan of radishes or want to mix it up? Try pickling other vegetables like turnips, beets, or cucumbers.
Nutrition Information:Yield: 8 Serving Size: ¼ cup
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 530mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.