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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.

pickled radishes in a glass jar

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

How to Make Pickled Radishes

Step 1: Thinly slice one bunch of radishes and place with one clove of garlic in a pint jar.

sliced radishes in a glass jar

Step 2: Whisk together rice vinegar, water, salt and honey until honey and salt have dissolved.

whisking pickling liquid for radishes

Step 3: Pour vinegar mixture over radishes. Refrigerate for 24 hours and enjoy for up to one month!

pouring pickling liquid over radishes

Pickled Radishes

4.37 from 11 votes
Prep: 10 minutes
Cook: 0 minutes
Course: Condiment, Snack
Cuisine: Pickled Foods
Calories: 8
Servings: 12 servings
In just 10 minutes, you can make this easy and delicious recipe for Pickled Radishes! 


  • 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


  • 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.


  1. In just 24 hours these pickled radishes will be ready to eat. Enjoy them for up to one month.
  2. Note that the pickling liquid will turn light red and the radish flavor will get stronger with time. 
  3. 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!).


Calories: 8kcal | Carbohydrates: 1g | Sodium: 583mg | Potassium: 9mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Randi S Arnar says:

    2 stars
    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.

  2. Bonnie L Elliott says:

    These are AMAZING thank you for a wonderful recipe.

    1. Marissa Stevens says:

      My pleasure, Bonnie! So glad you’re enjoying them.


    1 star
    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.

    1. Marissa Stevens says:

      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.