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Pickled Radishes are crunchy, salty, sweet, and tangy and made in 10 minutes! They make a delicious snack and add sparkle to savory, spicy dishes like pork belly tacos, banh mi, and Korean Fried Chicken.
Rice Vinegar gives these pickled radishes their zing and honey a slight sweetness. Many pickled radish recipes call for white vinegar, but I’ve found that rice vinegar makes them even better. It’s less sharp, adds depth and pairs perfectly with honey. They’re pleasantly salty with a hint of garlic and you can make them spicy in a snap by adding a chili pepper or two.
There are a couple of benefits to pickling liquid that isn’t heated: one, it’s ridiculously easy; two, the pickled vegetables are even crisper because they are entirely raw as they have not had hot liquid poured over them. For pickled radishes and refrigerator pickles, it makes a big difference in texture.
I like to enjoy these within a month, though some recipes claim up to three. The radishes get stronger over time and fade in color as they turn the pickling juice a rosy pink.
Other Quick Pickled Vegetable Recipes to Try
- Refrigerator Pickles (These are for those who love dill and want their pickles to have intense flavor! So easy, you don’t even have to boil water.)
- Pickled Red Onions (I love to pile these on Lamb Shawarma!)
- Pickled Asparagus (Always a favorite and, remember, tips down! 🙂 )
- Pickled Beets (These are honey sweetened and always a hit!)
- Giardiniera (Italian pickled vegetables – totally addictive!)
- Pickled Banana Peppers (Tangy, salty, lightly sweet and totally addictive!)
How to Make Pickled Radishes
Step 1: Thinly slice one bunch of radishes and place with one clove of garlic in a pint jar.
Step 2: Whisk together rice vinegar, water, salt and honey until honey and salt have dissolved.
Step 3: Pour vinegar mixture over radishes. Refrigerate for 24 hours and enjoy for up to one month!
Pickled Radishes
Video
Ingredients
- 1 clove garlic peeled and cut in half lengthwise
- 1 bunch radishes about 9 ounces of radishes without the greens
- 1/2 cup rice vinegar unseasoned
- 1/2 cup cold water
- 1 tablespoon kosher salt
- 1 tablespoon honey
Instructions
- Place garlic halves into a clean one-pint canning jar. Thinly slice radishes and pack on top of garlic in jar.
- Add rice vinegar, water, salt and honey to a 2-cup glass measuring pitcher. Whisk until kosher salt and honey dissolves.
- Pour vinegar mixture over radishes in jar, leaving a little room at the top. Cover and refrigerate.
- Pickled radishes will be ready to eat in about 24 hours. Keep refrigerated and enjoy for up to one month.
Notes
- In just 24 hours these pickled radishes will be ready to eat. Enjoy them for up to one month.
- Note that the pickling liquid will turn light red and the radish flavor will get stronger with time.
- For a spicy kick add 1/2 to 1 teaspoon crushed black peppercorns, or a fresh chile pepper split lengthwise (don’t forget to wear gloves when slicing fresh chile peppers!).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out very salty for me. Did anyone else make this recipe and have this problem? I followed the recipe, but I wonder if I should try 1 teaspoon of salt instead of 1 Tablespoon.
These are AMAZING thank you for a wonderful recipe.
My pleasure, Bonnie! So glad you’re enjoying them.
I followed this recipe exactly and they were awful. I have never used rice vinegar before and it seemed to have an after-taste – but the salt was just overwhelming.
Oh no! I’m sorry these weren’t a hit for you, Michele. If you don’t like rice vinegar, then this recipe definitely isn’t a good fit.
Do you know the ONLY way I like red radishes in when they’re pickled!? I don’t really know why as I love most vegetables in all of their states — but the radish, for me, is best pickled. So needless to say, I love your recipe and will put it to use. 🙂 ~Valentina
When I’m craving something crunchy, but don’t need a chip (ahem), I know what to do!! These look great!
ha! I hear ya…nice to have options. 😉
These would be fabulous in salads!! I grew up eating radishes right out of the garden and love adding them to a green salad 🙂
What a fun memory! And, yes! So good in salads. Thanks, Liz!
I love pickled veggies Marissa! So easy to make and they always add such flavor! Pinned!
Thanks, Mary Ann! I completely agree!
I enjoyed your pickled asparagus so I know I would like these pickled radishes! I’d love to pile them high on a sandwich, or even add them to a salad!
Thank you so much, Leanne! We’ve had SO much of that pickled asparagus this year too, lol!
I love pickling veggies this time of the year, it’s such a great condiment to use on so many things!
So true! Thank you, Kankana!
So these are totally great to just snack on! Great to have a jar of these in the fridge when you need a crunchy snack!
Absolutely! Thank you, Kevin!
What a fan idea! I’ve never tried pickled radishes, but I clearly can imagine it as a part of a summer salad (Perhaps even a potato salad!) Using rice vinegar is a great idea as its sweetness must balance out the pungent flavour of radishes. Nice!
Oooh, I love the potato salad idea. Thanks, Ben!
What a fun idea to use rice vinegar for these radishes! A good pickled radish is a great sandwich topper for sure. Such an easy way to bring a boost of flavor! I was in Cleveland recently, and we visited a traditional European style deli where they had all sorts (and I mean all sorts!) of pickled things. They had pickled potatoes that had been pickled for a year. A whole year! Start those now and you can share it next summer? 🙂
I bet those were some piquant pickled potatoes 😉 – a year!?! Thanks, David!
Hubby and I were just talking about pickled radishes the other day and how much we love them! You must have heard us, lol. These would seriously be good on just about anything, even eaten straight outta the jar 🙂 !
Wow! Perfect timing! Hope you guys love them!