Quick Pickled Radishes

Name: Quick Pickled Radishes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 cups
Cuisine: Canadian
Ingredients: 2 bunches radishes (thinly sliced); 1 cup white vinegar; 1 cup water; 2 tablespoons sugar; 1 tablespoon salt; 1 teaspoon mustard seeds; 1 teaspoon whole black peppercorns; 1 clove garlic (sliced)

15 min 4 cups Easy

All Recipes

These quick pickled radishes add a zesty crunch to any dish and are ready in just minutes!

Prep

10 min

Cook

5 min

Total

15 min

Servings

Difficulty

Easy

Quick pickled radishes are a delightful addition to your culinary repertoire, offering a burst of tangy flavour and crisp texture. This easy-to-make recipe is perfect for those who want to add a little zest to their meals without spending hours in the kitchen. Radishes, with their vibrant colour and peppery taste, transform beautifully when pickled. The vinegar and sugar balance each other out, creating a deliciously crunchy and refreshing condiment that pairs well with a variety of dishes.

Instructions

Prepare the radishes

Wash and thinly slice the radishes using a sharp knife or mandoline slicer.

Pro tip: Thinner slices will pickle faster and have a more intense flavour.

Boil pickling liquid

In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar has dissolved.

Add spices

Once the pickling liquid has boiled, add mustard seeds, black peppercorns, and garlic slices.

Pro tip: Adjust the amount of spices to your preference for a more or less intense flavour.

Pour over radishes

Place the sliced radishes in a heatproof jar or bowl. Pour the hot pickling liquid over the radishes, ensuring they are fully submerged.

Pro tip: Use a jar with a tight-fitting lid for easy storage.

Cool and refrigerate

Allow the pickles to cool to room temperature, then cover and refrigerate for at least 30 minutes before serving.

Pro tip: For the best flavour, let the radishes marinate for a few hours.

Serve

Enjoy the pickled radishes as a side dish or condiment with your favourite meals.

Pro tip: Great with tacos, sandwiches, or as a salad topping.

💡

Tips & Tricks

Use fresh, firm radishes for the best crunch.
Slice radishes thinly for faster pickling.
Adjust sugar and vinegar to taste for desired sweetness and tanginess.
Store in the fridge for a quick snack or salad topping.

Frequently Asked Questions

How thin should I slice the radishes for pickling?

Slice the radishes about 1/8 inch thick to ensure they absorb the pickling liquid quickly and evenly.

Can I use a different type of vinegar for pickling?

Yes, you can substitute white vinegar with apple cider vinegar or rice vinegar for a slightly different flavor.

How long do pickled radishes last in the refrigerator?

Pickled radishes can be stored in an airtight container in the refrigerator for up to 2 weeks.

Can I make pickled radishes ahead of time?

Yes, you can prepare them up to 2 days in advance. The flavors will intensify as they sit in the refrigerator.

Is it necessary to boil the pickling liquid?

Boiling the pickling liquid helps dissolve the sugar and salt, and also infuses the flavors of the spices more effectively.

Serving Suggestions

Serve these quick pickled radishes as a topping for tacos, sandwiches, or salads to add a touch of acidity and crunch. They also make an excellent side for grilled meats or a thoughtful addition to a charcuterie board. These pickles can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Enjoy them at their peak flavour within the first few days for the best crispness.

Nutrition per serving

Calories

Protein

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