Some vegetables like cucumbers, carrots, and bell peppers are fantastic on their own, pure and simple, with nothing else added. They can instantly enhance other dishes without any effort on your part. That doesn’t mean they’ve reached their full flavor potential yet. Have you ever had any of those veggies pickled? Cucumbers are the classic pickle, spiked with mustard seed, garlic, and dill; shredded carrots are a classic accompaniment on Bahn mi sandwiches, tangy and bright to cut through the rich fillings; bell peppers soften while their natural sweetness intensifies. The same transformation happens to these radishes. They get even spicier, retain their crunch, and go with EVERYTHING. Once you have a batch on hand, you won’t be able to resist dipping into it for every meal.
Why You’ll Love These Easy Pickled Radishes
If you’re not crazy about raw radishes, I’d implore you to give them a second chance. They’re like a whole different vegetable given the right treatment. Here’s why you’ll fall in love:
No experience necessary. These pickled radishes are so simple to make, they barely need a recipe. You’ll have the formula memorized in no timeQuick-pickled for instant gratification. Quick-pickling is different from traditional (lacto-fermentation) pickling because it doesn’t require you to do proper canning, which seals the jars in boiling hot water. Plus, they’re ready to eat in minutes, not weeks or months!Zero allergens. These pickles are for everyone! They’re vegan, gluten-free, soy-free, sugar-free, nut-free, keto, and paleo.Only 4 ingredients, not including water or salt. Even if your pantry is bare, there’s a good chance you can whip up a batch without hitting the grocery store.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Radishes – Watermelon radishes are especially beautiful, but you can use any type you prefer.White vinegar – Rice vinegar or apple cider vinegar are good substitutes in a pinch.WaterMaple syrup – 100% grade B is a must for the best earthy, woodsy, and sweet flavor.SaltPeppercorns – I used a mixture for color. Plain black is more common and just as tasty.
How to Make Quick Pickled Radishes
Prepare your radishes. Wash and using a mandolin to slice very thin circles. You could also use a sharp chef’s knife. Place the cut radishes in a glass jar. In a small pan, combine the remaining ingredients except for the peppercorns. Bring to a boil, stir periodically, then remove from heat. Let the mixture cool for a few minutes. Pour the hot mixture over the radishes in the jar. Add the peppercorns and stir everything together. Allow to cool to room temperature before serving. They can be served immediately but taste much better after a day of the flavors marrying together in the fridge.
Tips for Success
You can easily master this recipe on the first try. If you’re still daunted by the idea of pickling, here are a few quick tips to guarantee success:
Use a mandoline for the thinnest, most consistent slices. You can use a very sharp knife too, but it does take more time and skill.To make this recipe sugar-free, you can use sugar-free maple syrup or simply omit it.The longer you keep them, the more flavorful they become. These pickles are delicious right away, as soon as they cool, but your patience will be rewarded if you can wait!Since they’re quick pickled, they must be kept in the fridge, not out on the shelf at room temperature. If you want to preserve them longer to store them in your pantry, it’s important to learn how to properly can vegetables.Don’t throw out that brine! You can re-use it for the next batch.
Flavor Variations
Consider this recipe just the start of your pickling adventure. It’s a simple formula that can easily be customized for any specific meals, preferences, or cravings. Here are a few ideas to get started:
Garlic dill: add sliced garlic cloves and fresh dillCurry: add curry powder or pasteGarden: add sliced carrots and zucchiniSpicy: add sliced jalapenos, crushed red pepper, hot sauce, or horseradishSweet heat: add minced habanero and double the amount of maple syrupFloral: add dried lavender and a few drops of rose water
What To Serve With Radish Pickles
Anywhere you’d use a conventional pickled cucumber, you can use pickled radishes! They’re great snacks to nibble on when you’re craving salt, but don’t fill up when you could also use them in:
Sandwiches and wrapsSaladsBuddha BowlsPizzaBuffalo cauliflower wingsTacosSushiChiliAvocado toastBloody Mary
How Long Will Quick Pickled Vegetables Last?
These quick-pickled radishes will last in an airtight glass jar in the fridge for up to 8 weeks. They’ll be crisper earlier, gradually becoming softer in texture over time. I don’t recommend freezing them because the radishes will get downright mushy when thawed.
More Vegan Vegetable Sides:
Candied YamsSticky Sesame Shiitake MushroomsAir Fryer AsparagusBalsamic Roasted VegetablesMaple Roasted Brussels Sprouts with Apples and Pecans
Enjoy friends! If you make this Pickled Radish recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! Quick Pickled Onions
