Quick Pickled Radishes

Quick Pickled Radishes are crunchy, tangy and a little spicy. They make a great addition to tacos, sandwiches and salads.

Radishes are one of those vegetables that as a kid I absolutely hated. I think it was the spicy, peppery flavor that reminded me a bit of horseradish (another thing I didn’t like as a kid) But now? Oh man, now I cannot get enough of these little peppery bites!

Radishes are a favorite to add to salad, and I love them as a low-carb option for snacking on some guacamole. And they are absolutely divine when they are quick pickled like in this recipe. They are tangy, have a little bit of spice and add a nice crunch to anything you add them to. And of course, that gorgeous color!

Let’s talk about what you’ll need to make them.

Quick Pickled Radishes Ingredients:

• RADISHES: You’ll need one or two bunches of radishes for this recipe. I like to trim the tops and roots and then slice them about 1/8 of an inch thick. You want them to be thin but not thin enough to see through.
• WHITE WINE VINEGAR: This vinegar has a mild, sweeter taste than distilled white vinegar.
• WATER
• SUGAR: Helps cut the acidity.
• SALT: In addition to adding flavor, salt will also help take some of the moisture out of the radishes to keep them crisp.
• MUSTARD SEEDS: I love using mustard seeds in my pickle brines. It gives a subtle kick but not overly mustard flavor.
• BLACK PEPPERCORNS: Adds a bit of heat.

Step by Step Photos and Instructions:

Making these quick pickled radishes is so easy! You simply make the brine, pour it over the radishes and then wait. Not long, I usually refrigerate them for at least an hour. I find that they are better cold.

STEP #1: Combine water, vinegar, sugar, salt, peppercorns and mustard seeds in a small sauce pan. Heat over medium heat until the sugar and salt have dissolved.

STEP #2: Pack the sliced radishes into a clean 16 ounce clean mason jar. our the brine over the top. You may not use all of it, I like to make sure that I scoop out all of the peppercorns and mustard seeds and make sure that they are in the jar and discard the rest of the brine. Cover and refrigerate for at least 1 hour.

Storage and Leftovers:

This recipe is made to be refrigerated. It is not made for canning. You can store in the refrigerator for up to two weeks.

Looking for more quick pickle recipes? Try these!

Spicy Pickled Red Onions: Quick pickled red onions are all kinds of easy and all kinds of delicious. Marinated onions can be used in all sorts of dishes, from breakfast to appetizers and main dishes.

This Pickled Red Cabbage is crunchy, tangy and a fabulous sandwich or taco topping. Made for refrigeration, it’s quick and easy too!

Pickled Jalapeños are crunchy, spicy and a little sweet. They are easy to make and are a great addition to tacos, nachos, burgers and sandwiches.

Refrigerator Dill Pickles: No time for canning? You can still make pickles! This easy dill pickles recipe yields salty, sour, crunchy pickles that can be made in your refrigerator.