Easy Pickled Radishes

Name: Easy Pickled Radishes
Prep time: 15 min
Cook time: 5 min
Total time: 80 min
Ingredients: 1 bunch (300 g) radishes; 3/4 cup (180 ml) apple cider vinegar (See Note 1); 3/4 cup (170 g) sugar; 1 tsp salt (See Note 2); 1/2 tsp chilli/red pepper flakes

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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These Easy Pickled Radishes require minimal fuss, but produce maximum flavour! They’re a fantastic addition to so many meals, and add beautiful colour to dishes!

Round white bowl of pickled radishes and a bunch of radishes to the right of bowl, on a wooden board.

Why we love this recipe:

Pickling vegetables can really change their flavour and texture, and these Pickled Radishes become an incredible flavour booster for so many dishes!

I love to make a batch and allow them to sit in the fridge for 24-48 hours to develop the best flavour, and also develop that gorgeous pink hue! When it is introduced to the pickling liquid, the pinky-red skin of the radish starts to turn the thin slices into the most glorious colour.

The Pickled Radishes are sweet, tangy, slightly crunchy and burst with flavour.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Radishes – use the freshest, most crisp radishes you can find. Ensure they are free from blemishes.

Apple Cider Vinegar – a great vinegar to use for pickling due to its fruity flavour that complements the radishes and spices.

Sugar – regular granulated sugar works fine. It helps to preserve the pickles and balances the flavour. Caster/Superfine sugar is also fine to use.

Salt – ensure you use cooking salt or sea salt, as regular table salt may contain caking agents and is much stronger.

Chilli Flakes – a little heat works well with these Easy Pickled Radishes. Add more to your liking if you wish!

Step by Step Instructions:

Start by sterilising your jar or jars (see how to do this below).

Thinly slice your radishes;
Add to your sterilised jar;
Prepare your pickling brine;
Add to the jar of radishes and seal.

Tips for Success and FAQs:

When making your own pickles and preserves, always ensure you are sterilising the jars you will store them in. This is very simple to do:

Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well.
Check that the metal lids do not have rubber inserts.
Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.

Please note: Radishes do have a strong smell when pickled, and you will notice this when you open the jar. Do not be concerned by this – remove them from the jar, and place in a dish. The smell will dissipate and you’ll be able to enjoy the delicious radishes.

How long do the Pickled Radishes last?

They will last in the fridge for 3 months, but I prefer to enjoy them in the first month as they have the best texture then. The longer they stay in the pickling liquid, the softer they become.

Can I make a double batch of this recipe?

Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.

What do you serve the Pickled Radishes with?

They add great texture, flavour and colour to so many dishes. Some of my favourite ways to enjoy them are with dips, such as Hummus, Whipped Feta or Guacamole. They are delicious on breakfast plates and with Mexican food!

up close shot of round white bowl of radishes, sitting on a wooden board.

More delicious recipes for you to try:

Here are some of our other favourite pickle recipes that you might like to try:

Enjoy these delicious Easy Pickled Radishes – and be sure to let me know when you try them in the comments below!

Alex xx