How To Make Quick Pickled Radishes
Quick Pickled Radishes bring lots of vibrant color, tangy flavor and plenty of nourishment to your plate. They’re crisp, tangy morsels that are quick and easy to make and guaranteed to become a staple in your kitchen.
In This Article
Nutritional Benefits
Aside from contributing to your daily vegetable intake, pickles can contribute a variety of health benefits too.
Radishes are a good source of the minerals calcium, magnesium, copper, manganese and potassium as well as vitamin B6, folate and vitamin C (1). Minerals are essential nutrients, serving diverse roles in the body. They regulate muscle and nerve function, act as building blocks for bones, and maintain the body’s fluid balance. They’re also key components of hormones and enzymes along with being crucial for a healthy immune system (2). This mix of B vitamins help with protein and carbohydrate metabolism, modulation of inflammation, DNA synthesis, red blood cell formation, and brain function (3). The vitamin C acts as an antioxidant, aids in iron absorption, and helps fight both inflammation and infections (4).
The apple cider vinegar further enhances the nutrient content of the pickles, as it contains nutrients from vitamin C and B vitamins to a host of beneficial minerals (5). Vinegar also has positive effects on glucose absorption and metabolism (6).
Ingredients – What You’ll Need To Make This Recipe
A quick pickle recipe like this is a great way to use up a lot of radishes at once. The best part is its so simple you’ll likely already have all the brining ingredients in your pantry. The mustard seeds simply add flavour so if you don’t have them, choose another whole spice you enjoy.
- Fresh radishes – Any kind will do, I used French breakfast radishes in this recipe, but have also made it with watermelon radishes, white radishes, and small black radishes. The little red ones found in most supermarkets are perfect too.
- Apple cider vinegar – This is my preferred vinegar, but most will work well. The only one to avoid would be balsamic vinegar.
- Maple syrup – adds a little sweetness to round out the flavour but if you would prefer yours very tart, omit it.
- Mustard seeds & black peppercorns – These add lots of flavour during the pickling process.
- Salt – This helps to protect against spoilage, but also ensures the radishes stay crunchy.
Don’t be limited by the pickling spices I’ve used here. You can use any combination you like. For lots of extra flavor try a bay leaf, chili flakes, a whole chili pepper or even a garlic clove.
How To Make This Quick Pickled Radish Recipe
These easy pickled radishes are quick to make, and the brine infuses the radishes with flavor almost instantly. The acid from the vinegar softens the peppery edge of the radishes while the small amount of salt and sweetener help to balance the overall acidity. As the radishes cool in the brine, they absorb all these delicious flavours turning this humble root vegetable into a zesty, crunchy condiment to complement any meal.
- Remove the green tops from the bunch of radishes and discard, then wash the radish bulbs well. These can go to the compost, or you can add them to salads or make pesto with them.
- Slice the radishes with a very sharp knife or a mandolin so the slices are uniform. Don’t make them too thin they’ll lose their crunch.
- Make the pickling solution by boiling the apple cider vinegar, water, maple syrup, and salt in a small saucepan over a low to medium heat.
- Take the pot off the heat once done and let it cool for a couple of minutes.
- Add prepared radishes to a jar (mine was 1-litre / 2-pint mason jar), then add the mustard seeds and peppercorns (or your chosen spices) on top.
- Pour over the hot liquid and let sit on the bench to cool at room temperature for 10 minutes if it’s still very hot.
- Put in the fridge and leave for a couple of days before digging in. This just helps all the flavours combine. If you can’t wait though – you can start eating them the next day.
These are great served over avocado toast, on top of salads, on Guacamole Toast, in grain bowls, on tacos, or even as part of a cheese board. They’re perfect anywhere you’d like to add a bit of crunch and a pop of color.
A Note On Canning
This recipe is not suitable for canning, as the acidity is far too low. Brine requirements for shelf stable pickles are much more stringent to ensure bacterial growth (such a botulism) is kept at bay. Once made, these pickles should be kept in the fridge and consumed within a month or two.
Substitutions And Variations
Swap the radishes for red onions to make quick pickled onions. Both sliced radishes and onions make great quick pickles!
Add red pepper flakes to your spice mix if you’d like your pickling liquid to have a bit of a kick.
White vinegar, white wine vinegar, rice vinegar and red wine vinegar will all work well in this recipe.
Tips For Success With This Recipe
For best results, use fresh, firm radishes with unblemished skin. A mandolin is also a great tool to help with cutting uniform slices, which ensures even pickling. It’s also worth noting that small to medium-sized radishes are best for this recipe. They have the most flavour and are much easier to slice and get into jars.
There is no need to sterilise your jar but do wash it in very hot soapy water then rinse. Always using a spotlessly clean jar will prevent any spoilage from occurring.
Ensure all radishes are fully submerged in the brine, as any radishes exposed to the air may not pickle correctly and could spoil.
Storing
Store quick pickled radishes in the fridge in their sealed jar. They will keep this way for up to two weeks, though they are best enjoyed within the first week when their texture is at its peak. The radishes will soften over time, and the flavor will mellow.
Always make sure you’re using a clean utensil to remove them from the jar to maintain freshness and again to reduce spoilage.
FAQ
They’re best consumed within a month or two so making small batches is best.
No, this is essential. As with the vinegar it helps keep the pickles free of bacteria but also keeps the radishes crunchy.
Yes. Maple syrup is really only in this recipe to add flavour and a touch of sweetness to balance the acidity. As such, if you want to omit it you can.
More Preserving Recipes
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How To Make Quick Pickled Radishes
Equipment
- 1 very clean jar (mine was 1-litre / 2-pints)
Ingredients
- 2 bunches small radishes (Once cut I had 2 cups filled to the brim).
- 1.5 cups apple cider vinegar
- 1.5 cups water
- 1 Tbsp maple syrup
- 2.5 tsp salt
- 1-2 tsp mustard seeds (yellow are great)
- 1 tsp whole peppercorns
Instructions
- Thoroughly wash and dry the radishes to ensure they're free of any dirt. Cut off the green tops, trim the bottoms and discard.
- Thinly slice the radishes with a mandolin or by hand. Mine were a couple of mm thick (~⅛ th of an inch or a touch less). Don't make them paper thin or they will lose all crunch.
- In a small saucepan, add the apple cider vinegar, water, maple syrup, and salt and bring to a quick boil. Remove from the heat straight away and let it cool for a couple of minutes.
- Add radish slices to a jar then add the mustard seeds and peppercorns (or your chosen spices) on top. The jar I used was 1-litre / 2-pints.
- Pour the brine over the radishes and let the jar sit on the bench to cool for 10 minutes if the liquid is still very hot.
- Put a lid on and place in the fridge. Leave it for a couple of days to allow the flavours to meld together, then dig in! If you're impatient like me you can just start munching on them the next day too.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY