Pickled Radish

Pickled Radish is a perfect addition to salads, nourishing bowls or to add as a disgestive aid to any meal, but they make great snacks too. Radishes grow quickly, and abundantly in the garden, and pickling is one of the best ways to preserve a large harvest.

A nourish bowl filled with an abundance of vegetables is topped with pickled radish.Pin

Nutritional Benefits

Aside from contributing to your daily vegetable intake, pickles are also great digestive aids. This is due both to the food being pickled and consuming some of the apple cider vinegar with each serve. Additionally, they contain all the vitamins and minerals of the vegetable you’ve pickled – in this instance – the radish provides nice amounts of vitamins C and B6 as well as the mineral potassium and a little calcium.

Ingredients – What You’ll Need For This Recipe

You’ll likely already have everything you need in your pantry to make this recipe. The mustard seeds add flavour so if you don’t have them, choose another whole spice you enjoy. You could try some chilli flakes, cumin seeds, fennel seeds etc. Anything at all you love the taste of. If you do like things spicy, the chilli is a great addition.

All the ingredients needed to make pickled radish are laid out across a table in bowls.Pin
  • Radishes – Absolutely any kind will do, I used French breakfast radishes in this recipe, but have also made it with watermelon radish (seen in the pic here), small white, and small black radishes. The little red ones found in most supermarkets are perfect too.
  • Apple cider vinegar – This is my preferred vinegar for flavour but it is also helping to protect the radishes from spoilage (please see important safety note below if you’re thinking of canning this recipe).
  • Maple syrup – This is just adding a little sweetness to round out the flavour but if you would prefer yours very tart, omit it.
  • Mustard seeds & peppercorns – These also add flavour and are optional inclusions. If you don’t have them, experiment with any whole spices you have in your cupboard.
  • Salt – This helps to protect against spoilage too, but ensures your radishes stay a little crunchy.
  • Water – This is helping to dilute the vinegar so the resulting pickles are not super acidic.

Small-ish varieties of radish are best for this recipe. They have the most flavour and are much easier to slice and get into jars.

How To Make Pickled Radish

This should take you ten minutes tops if you’re making a relatively small batch and have a mandolin. Once cut I had roughly 2 cups of radishes to work with.

  • Wash and dry your radishes. Be thorough about this, and remove any green tops if they’re still attached. These can go to the compost or you can make radish leaf pesto with them!
  • Slice the radishes. I used a mandolin to do this so it was relatively quick and the slices were uniform. You can also do it by hand of course. Just go for thin slices a couple of mm thick (~1/8th of an inch or less). Not paper thin though or you’ll lose that crunch.
  • Quickly boil the apple cider vinegar, water, maple syrup, and salt in a small saucepan. Take it off the heat and let it cool for a couple of minutes.
  • Add radish slices to a jar (mine was 1 litre / 2 pints), then add the mustard seeds and peppercorns (or your chosen spices) on top.
  • Pour over the brine and let sit on the bench to cool 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.

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.

Putting pickled radish onto a bowl of lunchPin

FAQ

How long does pickled radish last in the fridge?

They won’t last long because they’re delicious! But do be sure to consume them within a month or two. It’s for this reason that I tend to make smaller batches.

Can I leave out the salt?

No, this is essential. As with the vinegar it helps keep the pickles free of bacteria, but also keeps the radishes crunchy. We want that!

Can I leave out the maple syrup?

This is a yes. Maple syrup is really only in this recipe to add flavour so if you want to omit it you can.

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook, YouTube or TikTok!

A nourish bowl filled with an abundance of vegetables is topped with pickled radish.Pin

Pickled Radishes

Pickled radish adds a burst of flavour to any meal, and will be a constant in your fridge once you see how easy they are to make.
Print
Pin Rate
Course: Side Dish
Cuisine: Australian
Keyword: Pickles, Preserved Food, Sides
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 people
Calories: 14kcal

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 (~1/8th of an inch or less). Don't go paper thin though or you'll lose that crunch.
  • In a small saucepan, add the apple cider vinegar, water, maple syrup, 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

Do keep in mind that the flavour only improves so letting them sit for a little while will make them more delicious.
You can make bigger or smaller batches of this recipe. You’ll just need to adjust the volume of brine accordingly.

Nutrition

Serving: 20g | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 491mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
About page photo showing a portrait photo of a smiling white woman with long black hair wearing a tiger print dress.Pin

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating