Refrigerated Pickled Radishes

Pickled radishes are an easy way to add flavor, crunch, tanginess, and saltiness to any salad or meal. This method involves soaking thinly sliced radishes in vinegar and salt-based brine. This easy recipe will be ready to enjoy in just a few hours.

If you could open up my refrigerator right now, you’re likely to see a jar of these pickled radishes, refrigerated pickled beets, or my lacto fermented carrots. I love the colorful patterns—all those stripes and circles—paired with that distinct bite and spicy flavor.

These Refrigerated Pickled Radishes are deliciously crunchy, salty, tangy, and spicy treat that can be added to salads, tacos, bowls, burgers, toast, and pretty much anything else you like! This pickled radishes recipe is so simple—the refrigerator does most of the work—and lasts weeks in the fridge. I love keeping a jar to spice up all springtime dishes. I believe you will as well! 

What is Pickling?

If you’re not familiar, pickling is a technique of preserving vegetables and fruit by soaking them in vinegar and salt brine. Although its main purpose is to prolong the shelf life, it also significantly alters the flavor and texture, creating a completely new dish to enjoy. Radishes, for example, have a crisp, strong bite that is almost pungent. But after being pickled, the radishes get tender, a bit sweet, and tangy.

The flavor profile is also affected by the pickling method. In this specific recipe for pickled radishes, I suggest slicing them as thinly as possible and letting the brine cool before covering them. The flavor profile will completely change depending on the type of vinegar and radish you choose, so experiment! 

Ingredients Overview

To make this pickled radishes recipe, you will need the following ingredients:

• Radishes: Although I use red radishes here, you could use other types. Try daikon radishes, watermelon radishes, white radishes, French breakfast, Easter egg, or sparkler radishes.
• Vinegar and Water: Vinegar and water are what give the brine its sour base.
• Granulated sugar: Granulated sugar is a perfect sweet balance to the bold vinegar, resulting in a well-balanced and addictive pickle.
• Salt: It gives the radishes the essential salty flavor and helps preserve them.
• Whole peppercorns, bay leaves, and coriander seeds: They give this basic brine a unique depth of flavor.
• Garlic: Adds a strong, flavorful note. 

Types of Radishes for Pickling

Pickled Red Radishes

The most popular radishes for pickling are red ones. Their vivid color not only serves as a visually appealing garnish but also signifies a high concentration of beneficial compounds. They maintain their crispness and have a very subtle taste when pickled.

Pickled White Radishes (Daikon)

Daikon radishes, which are common in Asian cooking, are gentler and larger than red radishes. Pickling daikon produces a delicately sweet and tangy delight that’s frequently eaten as a condiment or side dish. 

Sweet Pickled Radishes

Make sweet pickled radishes for a little sweetness. Your pickling solution’s sugar concentration can be changed to provide a well-balanced flavor profile that goes well with savory or spicy foods. 

How to Make Pickled Radishes

1. Prep the Radishes: Remove and discard the leafy tops and roots, then wash the radish bulbs. Thinly slice the radishes and divide them between two half-quart (16-ounce) mason jars. Set aside.
2. Make the brine: In a small saucepan, heat the vinegar, water, sugar, and salt over medium heat. Stir often until the sugar and salt melt, about 2 minutes.
3. Combine and Seal: Pour the brine over the radishes in each jar until completely submerged, leaving about ½ inch of space at the top of each jar. Evenly divide and add the remaining ingredients to the jars. Let cool to room temperature, then seal and place in the fridge.
4. Chill: Chill for 2 hours, but preferably overnight to let the flavors meld.

Canned Pickled Radishes for Longer Storage

Canning is a great way for people who want to keep pickled radishes for months. 

• Just make use of sterile jars.
• Make sure the radishes are completely submerged in the brine.
• Seal the jars, submerge in a boiling water bath, and process the jars for 15 minutes.
• Remove and bring to room temperature. You’ll hear a pop and the center will indent, which means the jars a properly sealed.
• Canned pickles will last roughly a year. Store at room temperature away from direct light and moisture.

This method is great for producing big quantities because it guarantees safe, shelf-stable storage. 

Serving Suggestions

Pickled radishes are highly versatile and go well with almost anything. If you’re anything like me, you’ll find it difficult to resist eating all of these radishes right out of the jar. Here are some ideas for how to include them in your meals:

• Salads: Add them to salads to provide a difference in texture and added zest. Try these with my Roasted Beet and Kale Salad.
• Tacos: Add a crunchy, zesty topping to your tacos. It will go great with my Beer Battered Fish Tacos.
• Burgers and sandwiches: Add them as a garnish to improve the taste profile.
• Charcuterie Boards: Add them to charcuterie boards to offer a palate-cleansing treat.
• A grain bowl: Perfect for adding to a veggie power bowl or Buddha Bowl.
• Asian foods: For authenticity, serve alongside foods such as Chicken Katsu and bibimbap.

What’s your favorite way to use pickled radishes? Tell me in the comments below! 

How to Store Pickled Radishes

Your pickled radishes will stay tasty and fresh if you store them properly.

• Refrigeration: Pickled radishes should always be kept in the refrigerator. When stored cold, they can last for up to 3-4 weeks.
• Sterilized Jars: To improve shelf life and avoid contamination, use sterilized jars. See the canning section above for instructions on how to can pickled radishes.
• Immersion: To preserve the radishes’ flavor and preserve longer, make sure they are fully submerged in the brine.

Flavor Add-In Options

This recipe can easily be customized with various spices and seasonings.

• Herbs: Add some dill sprigs or a few fresh basil leaves to the jar before sealing it to add some fresh, herbal flavor.
• Mustard seeds: Add a little spiciness.
• Chili Pepper: If you’d like to give them an extra kick, add some chili pepper.
• Erythritol: For a low-carb, keto-friendly, tangy variation, use erythritol instead of sugar. 

Tips for Pickled Radishes

• Use homegrown garden fresh radishes for the tastiest and freshest pickled radishes. Growing your own guarantees that you’re using superior, pesticide-free vegetables, and the flavor is unmatched.
• Daikon radishes are great for pickling because of their mild flavor and subtle sweetness. Their bigger size allows thicker slices or distinctive cutting, like julienne strips, used in Asian culinary delicacies.
• Make sure to give them a thorough wash before pickling.
• Add more sugar to your brine to make your radishes sweeter and less bitter.

FAQs

How Long Does It Take For Radish To Pickle?

Although sliced radishes are ready to consume after 2 hours of setting, I suggest leaving them in the brine for even longer for it to completely chill and to allow flavors to penetrate.

Why the Brine Matters

The salt and sugar in the brine don’t just add flavor but also work as natural preservatives. This eliminates the need for specific canning methods and lets your pickled radishes remain fresh in the fridge for weeks. However, traditional canning techniques can be used for extended storage. 

Are Pickled Radishes Healthy?

Pickled vegetables retain most of their nutrients, allowing you to eat them as a tasty snack without sacrificing their health benefits. Radishes are high in antioxidants and vitamins, which promote overall health. But remember that salt, sugar, and vinegar do add to the total nutritional value, particularly when it comes to added sugars and sodium. So enjoy the tasty and nourishing addition of pickled radishes to your meals in moderation! 

What To Do With Pickled Radish Juice?

Here is a list of some suggestions!

• Make more pickles with different fruits and vegetables by reusing the brine. The list is endless and includes radishes, pickled beets, carrots, green mangoes, mushrooms, onions, and green beans, often known as dilly beans. Adding hot peppers to it is optional.
• Deviled eggs.
• Mix into macaroni salad, chicken salad, tuna salad, or potato salad to enhance the flavor and moisture.
• Dressings and sauces. Use some vinegar to flavor slaw, add some to salad dressings, and add some to tartar sauce.
• Use it to brine pork or chicken. Pour it over cooked fish. Use it to marinate beef. Meat is incredibly tenderized by pickle juice. If you use pickles with yellow dye, though, you need to mix the juice with equal parts water so that the meat doesn’t turn yellow.
• Use it to boil potatoes. It seasons them well and preserves the potato skins, while the insides become creamy due to the juice’s acidity.
• Use it to steam veggies.

Pickled radishes are a versatile addition that complements a wide variety of dishes! So grab some radish and give it a try today. Just use caution when following this recipe. Once you start pickling, you may find it hard to stop!

More Pickled Vegetables to Try

• Refrigerator Pickled Beets
• Lacto Fermented Carrots

Refrigerated Pickled Radishes

Written by Matt | Plating Pixels

Pickled radishes are an easy way to add unique flavor to any salad or meal. Just soak thinly sliced radishes in vinegar and salt-based brine.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Refrigeration 2 hours hrs

Total Time 2 hours hrs 12 minutes mins

Course Appetizer, Side, Vegetarian

Cuisine American

Servings 4 cups

Calories 47 kcal

Equipment

• Saucepan
• Mason Jars

Ingredients

  

1x2x3x

• 3 bunches red radishes about 4 cups
• 3 cloves fresh garlic sliced
• 2 dried bay leaves
• 1 teaspoon black peppercorns
• ¼ teaspoon coriander seeds
• 1 cup white vinegar
• 1 cup filtered water
• 2 ½ tablespoons granulated sugar
• 1 tablespoon salt

Instructions

 

• Remove and discard the leafy tops and roots, then wash the radish bulbs. Thinly slice the radishes and divide them between two half-quart (16-ounce) mason jars. Evenly divide and add the garlic, garlic, bay leaves, peppercorns, and coriander seeds and add to the jars. Set aside Set aside.
• Heat the vinegar, water, sugar, and salt in a small saucepan over medium heat. Stir often until the sugar and salt melt, about 2 minutes.
• Pour the brine over the radishes in each jar until completely submerged, leaving about ½-inch of space at the top of each jar.
• Let cool to room temperature, then seal and place in the fridge.
• Chill for 2 hours, but preferably overnight to let the flavors meld.

Nutrition Facts

Refrigerated Pickled Radishes

Serving Size

 

0.25 cup

Amount per Serving

Calories

47

% Daily Value*

Fat

 

0.1

g

0

%

Saturated Fat

 

0.02

g

0

%

Polyunsaturated Fat

 

0.02

g

Monounsaturated Fat

 

0.03

g

Sodium

 

1750

mg

76

%

Potassium

 

34

mg

1

%

Carbohydrates

 

9

g

3

%

Fiber

 

0.4

g

2

%

Sugar

 

8

g

9

%

Protein

 

0.3

g

1

%

Vitamin A

 

10

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

18

mg

2

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword canned pickled radishes, easy pickled radishes, Pickled Radishes, pickled red radishes, quick pickled radishes, Refrigerated Pickled Radishes

Tried this recipe?Let us know how it was!