Pickled radishes are a fantastic way to preserve the crunchy, peppery flavor of radishes while adding a tangy twist. They make a perfect addition to tacos, salads, sandwiches, or just as a snack on their own. And the best part? They’re quick and easy to make!
Why You’ll Love Pickled Radishes
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Quick to Make: Ready in just 24 hours, with minimal prep time.
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Tangy & Crunchy: A refreshing combination of acidity and crunch, perfect for balancing rich or savory dishes.
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Customizable: You can adjust the flavor with different spices and herbs to make it uniquely yours!
Ingredients
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1 bunch radishes (about 10-12, trimmed and sliced thinly)
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1 cup white vinegar (or apple cider vinegar for a milder taste)
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1 cup water
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2 tbsp sugar (or honey for a more natural sweetness)
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1 tbsp salt
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1 clove garlic, smashed
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1 tsp mustard seeds
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1/2 tsp red pepper flakes (optional for a spicy kick)
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Fresh herbs (like dill, thyme, or rosemary) – optional
How to Make Pickled Radishes
Step 1: Prepare the Radishes
Start by washing your radishes thoroughly. Slice them thinly (about 1/8-inch thick) so they pickle evenly. You can use a sharp knife or a mandoline slicer for even slices.
Step 2: Make the Pickling Liquid
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve. Once dissolved, remove from heat. Add your garlic, mustard seeds, and red pepper flakes (if using) to infuse the liquid with extra flavor.
Step 3: Pack the Radishes in a Jar
Place the sliced radishes into a clean glass jar. If you’re using fresh herbs, add a few sprigs in with the radishes to enhance the flavor.
Step 4: Pour the Pickling Liquid
Carefully pour the hot pickling liquid over the radishes, ensuring they are fully submerged. You can gently press the radishes down with a spoon to make sure they’re covered. Leave about half an inch of space at the top of the jar.
Step 5: Let Them Cool
Allow the jar to cool to room temperature. Once cool, seal the jar with a lid and refrigerate.
Step 6: Wait (If You Can!)
Let the radishes pickle in the fridge for at least 24 hours for the best flavor. They’ll get more tangy and flavorful the longer they sit!
Don’t Forget This Kitchen Tool
Explore our selection of Mandoline Slicers: For uniform, thin slices, a mandoline slicer is a lifesaver. It ensures all your radish slices are the same thickness, which is crucial for even pickling. Plus, it’s faster than using a knife and gives that perfect crunch when pickled.