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These Quick Pickled Radishes are the perfect garden preserving recipe when you just want a small batch with no canning required! Made in 15 minutes, this simple recipe just makes 1 half pint jar of bright pink sliced pickled radishes! They are the perfect tangy crispy topping for tacos, salads, bowls, sandwiches and more!
- From the Garden - Radishes aren't always my favorite thing from the garden, but I love planting a few in the spring. They grow so fast from seed, and you only need a few to make a jar of these Quick Pickled Radishes!
- Ready in 15 minutes, just one jar, no canning and no special equipment!
- Keeps in the fridge for 1 to 3 weeks.
- Beautiful bright pink color that is a fun topper for many dishes!
- Love Gardening without Canning? Check these 30 Ways to Preserve Your Garden without Canning and these 50 Farmer's Market Recipes for lots of fresh from the garden recipes!
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Ingredients & Substitutions
A handful of radishes and a few pantry staples are all you need to make refrigerator pickled radishes!
- Radishes - The brine is enough for just one small half pint jar so you can use as many radishes as will fit sliced in the jar. I like thin slices but you could cut the radishes in quarters if you like little chunks.
- White Wine Vinegar - Just that plain cheap jug of vinegar!
- Water - Dilutes the vinegar so the brine isn't too sharp.
- Sugar - Just a small amount balances the acidity of the vinegar. Honey works as a substitute.
- Salt - Kosher salt is best.
- Garlic or other add-ins - One fresh garlic cloves adds nice flavor. You could also add a few black peppercorns, a pinch of red pepper flakes, or a sprig of fresh dill.
See recipe card below for full quantities.
Instructions
This is the easiest pickled radish recipe! Just slice a jars worth of radishes, pour in the brine, and let them pickle in the fridge!
Step 1 - Wash the radishes well and trim off the tops and tails.
Step 2 - Slice them into thin rounds and pack into a half-pint mason jar.
Step 3 - In a small saucepan, combine the vinegar, water, sugar, and salt to make the brine. Heat over medium heat, stirring to dissolve the sugar and salt, about 5 minutes.
You don't need to bring it to a full boil. Remove from heat.
Step 4 - Pour the warm brine over the radishes in the jar, making sure they're fully submerged.
Step 5 - Add the lid and refrigerate for an hour or more.
Step 6 - As they cool, the brine will turn bright pink. They're ready to eat!
Recipe Notes & Tips
- The brine turns pink - Don't be surprised when your clear brine turns a beautiful bright pink as soon as it hits the radishes and the longer it sits!
- Double or Triple the Recipe - Since this recipe makes just one small jar, it's easy to double or triple if you have an abundance of radishes!
- Storage - Keep refrigerated for 1 to 3 weeks! Do not freeze.
Ways to Use Pickled Radishes
So versatile, here are some favorite ways to use your bright pink jar of pickled radishes:
- Tacos - add to tacos or nachos like my Blackened Chicken Tacos.
- Rice or Grain bowls - adds acidity to bowls like this Blackened Salmon Rice Bowl.
- Salads - toss a few slices into any green salad for color and a pop of flavor!
- Sandwiches and wraps - Add them to a turkey sandwich, or try them on my Loaded Avocado BLT's. They could also be tossed onto Italian Grinder Subs.
- Burgers - a few slices on a Cast Iron Skillet Burger add a tangy crunch, an alternative to a pickle!
- Avocado toast - layer on top with everything bagel seasoning .
- Scrambled eggs or omelets - surprisingly delicious alongside eggs in the morning.
- Charcuterie and cheese boards - the bright pink color adds to any snacking board!
- Alongside rich meat dishes
Recipe FAQs
About 1 to 3 weeks in the fridge. That's why the small batch is nice, just make what you will use!
No, since these are refrigerator pickled radishes, you don't need to use a canning jar. Really any small jar will work, just make sure the radishes are submerged in the brine. Glass is best, don't use a plastic container.
No, this recipe was not tested and should not be used for canning.
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Quick Pickled Radishes (15 Minutes, No Canning)
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Print Pin RateIngredients
- ¾ cup water
- ⅓ cup white vinegar
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- 1 clove garlic
- 3 to 6 radishes
Instructions
- Add the water, vinegar, salt and sugar to a small sauce pot and simmer over medium heat until it just comes to a boil, about 5 minutes. Turn off the heat and let cool just slightly.
- Wash and thinly slice the radishes. To a half pint jar, add the garlic clove and as many radish slices as will fit.
- Carefully pour the hot brine over the sliced radishes to fill the jar. Put on the lid and refrigerate.
- Ready to eat in 1 hour and will last in the fridge for 1 to 3 weeks.
Notes
- Brine will turn bright pink as it refrigerates!
- Recipe makes just 1 small half pint jar. Can be doubled or tripled to make more jars.
- Nutrition info is for 1 jar.
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