These quick pickled radishes will complement any cuisine you serve them with. Perfectly sweet, zesty, and fantastic!

This pickled radish recipe couldn’t be simpler. Simply slice the raw, washed radishes, arrange them in a jar, and pour with hot pickling liquid. It takes a few minutes to prepare, but then the difficult part begins. Waiting for them to pickle. But it’s well worth it because these quick pickled radishes are very delicious. They are crisp, bright, and zingy, and they give stunning color and taste to anything they are served with.

It’s also a wonderful homemade present. Can you think of a more ideal hostess gift? Did not think so!

Fresh radishes. I used red radishes but Daikon radish or Korean radish can also be used.

White vinegar/apple cider vinegar. 

Spices: Mustard seeds, black peppercorns/cracked black pepper, bay leaf, red pepper flakes/chilli flakes, salt. Other aromatics like garlic and fresh dill can also be added.Sugar.

1 bunch radishes about a 1/2 pound, stem and root ends removed and cut into 1/8 inch slices
1/2 cup white or apple cider vinegar 5% acidity
1/2 cup sugar
1/4 cup water
1 teaspoon salt
1 teaspoon mustard seeds
1/2 teaspoon ground black pepper
1 bay leaf
1/2 teaspoon dried crushed red pepper optional

How to Pickle Radishes
Prepare the radishes. Wash the radishes thoroughly and discard the leaves and stems. Slice the radishes thinly with a sharp knife or mandolin slicer and place in a sterilized jar.
Prepare the pickling liquid: In a small saucepan, combine the vinegar, spices, sugar, and salt and heat until the sugar dissolves. Then, pour the vinegar mixture over the radish slices.

Seal and store the jar after allowing it to cool. Allow the radishes to pickle in the brine for at least 2-3 days, or up to 4 months in the fridge.

How long does pickled radishes last?
Pickled radishes will stay fresh in the fridge for around 4 months if not opened. Once opened, use within 1-2 weeks and store refrigerated.