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!
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.
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.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
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!
Easy Pickled Radishes
- 1 x 11 ounce/350 ml Jar
- 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
For accuracy, we recommend weighing your ingredients. This will produce the best results.
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.
- I have used apple cider vinegar in this recipe, however, you can also use rice wine vinegar or white wine vinegar.
- Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger.
- 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.
- 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.
- Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.
Please note, 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 you use.