This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They’re great on tacos, avocado toast, pulled pork, and more!
Given the wild popularity of my recipe for pickled red onions, I wanted to bring you more easy pickled items. This quick pickled radish recipe might just be my new fave. The great thing about these pickled radishes is that you can use them pretty much anywhere you’d use a pickled onion. They’re similar in flavor, just a little less oniony.
They’d be great on these vegan tacos, shrimp tacos, or on vegetarian nachos, amongst countless other things.
If you’re reading this and thinking to yourself, “Well, I don’t like radishes so this one clearly isn’t for me,” please keep reading. Pickling this root vegetable completely changes its flavor. The radishes lose their bitter bite and take on that perfect sweet, salty, sour pickled flavor.
As a side note, if you think you don’t like radishes, you should also try roasting them. Roasted radishes taste completely different than raw radishes, too. They’re also a great low-carb replacement if you’re following a low-carb or keto diet and miss roasted potatoes.
About this pickled radish recipe
I pickle these radishes exactly the same way as I pickle red onions. I slice them paper-thin on a mandoline, but you could also do them a little thicker. I alternate when I do pickled red onions between thicker and thin, and you can do the same with radishes. If you don’t have a mandoline, use a nice sharp knife to cut the radishes.
An alternative is to cut them in tiny little matchstick pieces. I imagine you could also pickle radish halves. Just keep in mind, the larger the pieces are, the longer it will take for the pickling solution to flavor all the way through the whole vegetable.
Next, fill the jar(s) with the sliced radishes. Mix the brine ingredients: apple cider vinegar, salt, sugar, and very warm water. Pour the brine over the radishes and let them set on the counter for an hour or so. Cover and refrigerate.
These pickled radishes keep their characteristic red ring around the outside and white centers for about an hour or two in the pickling solution, but then they turn the pretty light pink color that you see in the photos here.
Pickled radishes will keep fresh in your fridge for a couple of weeks! I love to throw them on salads, avocado toast, pulled pork, or any Tex-Mex dish. Try putting a few pickled vegetables on a charcuterie or cheese board.
This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They're great on tacos, avocado toast, pulled pork, and more!
Ingredients
1bunch of radishes (18-20 average size radishes)
1/2cupapple cider vinegar
1tablespoongranulated sugar
1 1/2teaspoonssalt
1cuphot or warm water
Instructions
Slice radishes as thin as you can.
Stuff all the radishes in the jar of your choice. A bowl will work too if that's all you have.
In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and storein the fridge for up to three weeks.
Notes
Nutrition information is not exact, since you don't drink the pickling liquid. At least I don't.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.
If you're using a kilner jar, simply fill to the surface and fasten the lid tightly to create an airtight seal. Place your jar in the fridge and wait 2 days before eating. The radish should comfortably last 5-6 months like this as long as they're looked after and a clean utensil is used to remove them.
According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.
Transfer pickles and brine to an airtight glass container and store in the refrigerator. (The turmeric will stain a plastic container yellow.) Pickles will last about 1 month.
Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.
Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.
They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.
Depending on how pickled beets are made, some varieties of pickled radishes can contain a lot of table salt and added sugars. Research links excess sugar and salt intake to poor health and an increased risk of conditions like heart disease and type 2 diabetes.
The nitriles are the predominant product formed under acidic conditions, such as pickling. Radishes, along with daikon and turnips, contain particular glucosinolates that produce rather evil-smelling nitriles in the presence of an acid like vinegar.
Although pickles and brine may not be the ideal environment for the organisms that can cause food borne illness, they can still grow and thrive if you just leave the jar out on the counter. By refrigerating them you are further inhibiting growth, making it safer to eat.
“You can (also) reuse the brine with fresh carrots, baby corn, beans (or) garlic cloves. They will brine to a certain point if you keep it in the refrigerator for about a week or so.” Bec says that pickle brine, or pickle juice, can also be reused for co*cktails, like our Southern Pickletini.
Make Vinaigrette. Whenever a vinaigrette recipe calls for vinegar or citrus juice, use leftover pickle brine instead. It won't taste obviously "pickle-y," and will leave everyone wondering what your secret ingredient is.
Heat up the pickle juice in a microwave-safe bowl or on the stovetop until boiling. Put the vegetables and red onion back in the pickle jar and pour the pickle juice over top. Screw the top onto the pickle jar and let the mixture sit in the fridge for at least 5 hours. The pickles will keep for up to 1 week.
Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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