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A canning jar of pickled radishes on a white board with peppercorns and radishes.
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Pickled Radishes

Crisp and crunchy pickled radishes are a tangy-sweet addition to tacos, burgers, meal bowls, and more—and they are super easy to make! This simple refrigerator method requires no canning, so it’s pretty much fail-proof.
Prep Time10 minutes
Cook Time10 minutes
Resting Time12 hours
Total Time12 hours 20 minutes
Course: Snack
Cuisine: American
Servings: 12
Author: Sarah Cook

Equipment

Ingredients

  • ice
  • 16 oz radishes, thinly sliced {tops and roots removed}{yields~4 cups}
  • 1/2 cup onion {diced or sliced}
  • 1/2 tsp black peppercorns {divided}
  • 1/2 tsp red pepper flakes {optional}
  • 1/4 cup sliced red bell pepper {optional}
  • 4 sprigs fresh dill

Brine

  • 3/4 cup water
  • 1/2 cup apple cider vinegar
  • 1/2 cup white vinegar
  • 3 cloves garlic {roughly chopped}
  • 2 tbsp kosher salt
  • 3 tbsp sugar

Instructions

Prep and Blanch the Radishes

  • Fill a medium mixing bowl with ice and water.
    ice
  • Remove the tops and root end and carefully slice the radishes into thin coins.
    16 oz radishes, thinly sliced
  • Fill a medium saucepan with a few inches of water and bring it to a boil.
  • Carefully add the radishes and reduce the temp to medium-high. Cook for 2 minutes.
  • Drain the radishes and transfer it to the ice water for 5 minutes. Drain again.

Make the Brine

  • In a saucepan, bring water, vinegar(s), salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.
    1/2 cup apple cider vinegar, 1/2 cup white vinegar, 3/4 cup water, 2 tbsp kosher salt, 3 tbsp sugar, 3 cloves garlic

Make the Pickled Radishes

  • In clean jars, evenly divide the onion, peppercorns, and red pepper flakes.
    1/2 tsp black peppercorns, 1/2 cup onion, 1/2 tsp red pepper flakes
  • Add the radishes to the jars. Tuck some of the dill and sliced red pepper amongst the radishes.
    4 sprigs fresh dill, 1/4 cup sliced red bell pepper
  • Pour the warm brine over the radishes, put a lid on the jars, and keep them on the counter for 12 hours.
  • Transfer jars to the fridge. Will keep for 3-4 weeks.

Notes

  1. Makes 1 quart.
  2. Optional seasonings - bay leaf, coriander, or mustard seeds.
  3. Will keep in the fridge for up to 4 weeks.

Nutrition

Serving: 0.5cup | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 1193mg | Potassium: 150mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6346IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 0.2mg