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.
Another favorite is pickled radishes and red onions. Heat the juice until it is just simmering, pour it over a bowl of thinly sliced radishes and red onions, and let them marinate overnight in the fridge. Really yummy on sandwiches, especially tacos.
Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator.
Of course, you should snack on them as much as you like, but there are all sorts of other ways to use them too: On tacos or nachos. Top them onto my Sheet Pan Nachos or swap them in for the pickled onions in this Sweet Potato Taco recipe.
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.
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.
Radishes(like most roots) will last a long time if you store them properly! I snip the tops off, don't wash them til you're ready to use them, and put them in a bag in the fridge. There may be better ways but this has worked for me and theyll last weeks or more. The tops are the best part.
Like all pickled foods, these radishes also last a long time, but unfortunately, they don't stay at the peak of freshness forever. While you don't have to worry about them going bad quickly, if you store them properly in the fridge, pickled radishes lose their fresh crunch and tantalizing flavor over time.
Eating pickled radish can be a healthy addition to your diet, as it provides a good source of vitamins and minerals. Radishes are low in calories and high in vitamin C and other antioxidants. However, the nutritional value of pickled radish can vary depending on how it is prepared and the ingredients used.
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. Cooking radishes can deactivate the enzyme.
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.
Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.
Radish is a good source of antioxidants, which includes vitamin C. Consuming radish juice, soup or broth can help in reducing the oxidative stress and damage caused by free radicals. It further helps in protecting liver cells and boosts liver cell regeneration.
The liquid from a jar of pickles ends up a bit diluted from the water that seeps out of the pickled veg. I don't measure, just add some white vinegar and occasionally a little sugar, if it's sweet pickle brine. Zucchini and yellow summer squash make excellent quick pickles using this method.
You might think reusing pickle juice is on the extreme end of reducing food waste, but here's the thing: you're not just saving the juice! Pickling is a good way to use up veggies that are starting to wilt, giving them a second (and delicious) life instead of tossing them.
Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated.
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.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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