Easy Pickled Radishes

These Easy Pickled Radishes, which are quickly and easily made, require minimal effort but produce maximum flavour! They are crunchy, spicy and tangy, as well as adding colour and a refreshing note to many dishes. The sliced radishes are added to a simply prepared and full of flavour brine. After a short wait, they are ready to eat. It doesn’t come much better or easier than that.

You will love these Easy Pickled Radishes because:

• They are quickly and easily made from simple ingredients which are readily available.
• Pickling vegetables is an easy way to transform a humble vegetable into a full of flavour condiment.
• They’re a fantastic addition to so many meals and add beautiful colour to dishes.
• Aside from the satisfaction of making your own quick pickles, you control the quality of the ingredients and know exactly what they contain.
• They are perfect for the novice or experienced cook alike. If you have not previously made your own pickles, this is a great place to start.

Ingredients in this recipe:

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

Radishes – for the best result, use the freshest, most crisp radishes you can find. When selecting radishes, if the greens are attached, this is the best way to tell if they are fresh. They should be a bright green. Avoid those which are dull and wilting. If the radishes have been trimmed, they should feel firm. If they feel soft and spongey, the flesh will not be crisp.

White vinegar – for pickling, we use white vinegar with an acidity of 5%, but you can use white wine vinegar or apple cider vinegar if you prefer.

Water – for this quick pickle, we add a small amount of water to mellow the brine. Ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.

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.

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

Mustard seeds – we use yellow mustard seeds to add crunch and flavour to the pickling brine.

Black peppercorns – contribute to the spicy flavour.

How To Make Pickled Radishes:

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

1 – Slice your radishes:
Thinly slice the radishes and add to your warm sterilised jar.

2 – Add your pickling brine ingredients to a saucepan:
Add the vinegar, water, sugar, salt and seasonings to your saucepan and warm through to dissolve the sugar.

3 – Simmer the pickling brine:
Simmer the brine for two minutes.

4 – Add the brine to the jar:
Carefully pour the brine over the radishes. Seal the jar immediately.

Set aside to cool on the bench, and when cool, store in the refrigerator.

The pickles are best if allowed to sit for a minimum of 24 hours to allow the flavours to mellow.

Tips for success and FAQs:

For the best result, use good quality, fresh radishes.

When making your own pickles and preserves, it is important you sterilise the jars you will store them in. This information is included in the recipe.

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.