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    Home » Pickles and Preserves » Easy Pickled Radishes

    Easy Pickled Radishes

    Published: Aug 17, 2020 by Alexandra Cook

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

    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:

    ingredients in this recipe on a white background.

    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).

    the four steps to make this recipe.
    1. Thinly slice your radishes;
    2. Add to your sterilised jar;
    3. Prepare your pickling brine;
    4. 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:

    • Homemade Pickled Jalapenos
    • Bread and Butter Cucumber Pickles
    • Preserved Chillies in Oil
    • Japanese Pickled Ginger (Gari)
    • Spicy Cucumber Pickles
    • Pickled Daikon
    • Beetroot Pickled Turnips
    • Dill Pickled Cucumbers

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

    Alex xx

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

    Easy Pickled Radishes

    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!
    5 from 29 votes
    Print Pin Review
    Course: Pickles, Side Dish
    Cuisine: International
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 1 Jar
    Calories: 629kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Equipment

    • 1 x 11 ounce/350 ml Jar

    Ingredients

    • 1 bunch (300 g) radishes
    • ¾ cup (180 ml) apple cider vinegar See Note 1
    • ¾ cup (170 g) sugar
    • 1 teaspoon salt See Note 2
    • ½ teaspoon chilli/red pepper flakes

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    To Sterilise the Jars:

    • Sterilise the jar or jars you'll be using to store the radishes.
      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 place the jars in the oven for 15-20 minutes.

    For the Pickled Radishes:

    • Thinly slice the radishes, using a mandolin or sharp knife.
      You want them to be as thin as possible.
    • Place the radish slices in your sterilised jar.
    • Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
    • Carefully pour the pickling liquid into the jar of radishes, and seal. Allow the jar to cool before placing in the refrigerator.
    • Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.

    Notes

    1. I have used apple cider vinegar in this recipe, however, you can also use rice wine vinegar or white wine vinegar.
    2. Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger. 
    3. Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as vinegar may take on a metallic taste and discolour if cooked in such pans.
    4. 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.
    5. Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine. 

    Nutrition Estimate:

    Calories: 629kcal | Carbohydrates: 154g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2372mg | Potassium: 247mg | Fiber: 1g | Sugar: 151g | Calcium: 25mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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    189 shares

    Reader Interactions

    Comments

    1. Rachel

      December 11, 2022 at 11:10 am

      5 stars
      Delightfully simple as promised. Had a little bit of liquid left over, so will use it as a pickleback shot later to celebrate!

      Reply
      • Alexandra

        December 12, 2022 at 3:45 pm

        Hi Rachel, I am so pleased that you enjoy the Pickled Radishes. Thank you for taking the time to let me know 🙂

        Reply
    2. Cristina

      October 26, 2020 at 3:46 pm

      5 stars
      AMAZING!! I served this with tacos for tonight’s dinner and it added the perfect crunch and acidity to the dish. Loved how pretty the color was too. Definitely saving this recipe to make again. Thanks!

      Reply
      • Alexandra

        October 31, 2020 at 11:04 am

        Hello Cristina, I am delighted to hear that you enjoyed our Pickled Radishes; adding them to tacos is a great idea. 🙂

        Reply
    3. Dani

      August 25, 2020 at 4:49 pm

      5 stars
      Easy and delicious!

      Reply
      • Alexandra

        September 03, 2020 at 12:19 pm

        Thank you, Dani!

        Reply
    4. Janet

      August 24, 2020 at 5:37 pm

      5 stars
      I had never tried pickling radishes before. Such an interesting idea.These taste amazing!

      Reply
      • Alexandra

        September 05, 2020 at 12:54 pm

        So glad you enjoyed them, Janet!

        Reply
    5. Josiah - DIY Thrill

      August 18, 2020 at 7:36 am

      This is such a great way to add flavor to your dishes!

      Reply
      • Alexandra

        August 18, 2020 at 7:43 am

        Thank you! So glad you think so 🙂

        Reply
    6. Adrianne

      August 17, 2020 at 7:21 pm

      5 stars
      I love the colour of radishes and pickling them is such a great idea! Sounds great to be able to store them in a jar and use as needed. Thanks, will give them a go!

      Reply
      • Alexandra

        September 03, 2020 at 11:56 am

        Thanks, Adrianne! I would love to know what you think if you give them a try 🙂

        Reply
    7. Annalise

      August 17, 2020 at 6:04 pm

      5 stars
      Hi Alex!
      I made up a batch of these straight away. We let them sit for a couple of hours and couldn’t resist diving in. They are so good! We are going to make another batch tomorrow and let the flavours develop more. Thanks for this easy recipe!

      Reply
      • Alexandra

        September 04, 2020 at 5:03 pm

        Hi Annalise, I am delighted to hear that you made and enjoyed the Pickled Radishes. It really is difficult to resist eating them immediately! I am sure you will enjoy the next batch also. 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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