Prepare to fall in love with this quick pickled radish recipe! Crunchy, tangy, and salty veggies are great for livening up tacos, toast, salads and more.
If you opened up my fridge now, you would see jars on jars of these quick pickled radishes lined up inside. They are so pretty and pink that it is almost a shame to eat them. I love the vibrant patterns that radishes create against the glass, all those circles and stripes. The natural beauty of these humble root vegetables never ceases to amaze me.
Still, eat them, I will. Tangy, salty and deliciously crispy, they are an addicting snack or garnish for toast, tacos, bowls, burgers, salads… just about anything you like! This pickled radish recipe is easy to make (the fridge does most of the work for you) and the radishes keep for weeks. I love having a jar on hand to brighten up all kinds of spring dishes. I think you also!
Ingredients for the marinated radish recipe
Here’s what you need to make this marinated radish recipe:
- Radishes, of course! I’m calling for red radishes here, but other varieties would work well too. Experiment with Easter egg, watermelon radish, or daikon radish. Whatever you do, don’t throw the highs off! Learn how to use them here.
- White vinegar and water – They constitute the acidulous base of the brine.
- Cane sugar – It’s the perfect sweet addition to assertive vinegar, which makes these quick pickles well balanced and addicting.
- Sea salt – It helps preserve radishes and adds the necessary salty flavor.
- Whole peppercorns and mustard seeds – They add a unique depth of flavor to this simple brine.
Find the full recipe with the measurements below.
How to make pickled radishes quickly
This marinated radish recipe is super easy to make! Here is what you need to do:
- Start by preparing the radishes. Wash the radishes well, cut the tops off and thinly slice or cut them in half. If you want to slice the radishes, I recommend using a mandolin. This will move the process forward path faster and gives uniform, paper-thin slices. Divide the radishes among 4 jars (11.5 ounces) or whatever lidded jars you have.
- Then prepare the brine. Combine vinegar, water, sugar and salt in a small saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let the brine cool to room temperature before pouring it over the radishes in the jars. Finally, add the peppercorns and mustard seeds, cover the jars and put in the refrigerator.
Quick Pickled Radishes are ready to eat when they’re bright pink, tangy, and complex, with a subtle depth of peppercorns and mustard seeds. Thinly sliced radishes taste great after just an hour in the refrigerator, while halved radishes taste best after a day. They can be stored in the refrigerator for up to 2 weeks.
Suggested marinated radish servings
If you are anything like me you will have a hard time do not devour all these radishes straight from the pot. Of course, you should snack on them as much as you want, but there are all kinds of other ways to use them as well:
How do you like to use pickled radishes quickly? Let me know in the comments!
More homemade pickles
If you like this pickled radish recipe, then try one of these easy marinade recipes:
Do you like radishes? Discover this radish salad or these roasted radishes.
This marinated radish recipe is so simple and delicious! Enjoy the crisp and tangy radishes as a snack, or top them with burgers, sandwiches, tacos, and more. Find more service suggestions in the article above.
- 4 bunches of red radishes
- 1 Chopped off White vinegar
- 1 Chopped off the water
- 2½ soup spoons cane sugar
- 1 soup spoons sea salt
- ½ teaspoon mixed peppercorns
- ½ teaspoon mustard seeds
Thinly slice the radishes (or halve, if you prefer) and divide them into 4 jars (11.5 ounces) or equivalent. The amount of radish and brine used can vary depending on the size and shape of your jars and how you cut your radishes.
Heat the vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour the brine over the radishes, then stir in the peppercorns and mustard seeds. Let cool and refrigerate until ready to use. The pickled radish slices will be ready to eat in about 1 hour, the radish halves are best when marinated overnight.
Store in the refrigerator for up to 2 weeks.