Hey friends! Jules here from Sweet BombDiggity Farms, and today I’m excited to share a super easy and tasty way to enjoy your radishes—by pickling them! Pickled radishes are crunchy, tangy, and perfect for adding a zesty kick to your salads, sandwiches, and more. Here’s how to do it:
PrintQuick Pickled Radishes
Crunchy, tangy pickled radishes that add a zesty kick to salads, sandwiches, and more. A refrigerator pickle, so there is no canning involved.
- Prep Time: 10 minutes
- Pickling Time: 24 hours
- Cook Time: 5 minutes
- Total Time: 15 minutes plus 24 hours
- Yield: 1 pint jar
- Category: Condiment
- Method: Refrigerator Pickle
- Cuisine: American
Ingredients
- 1 bunch radishes
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- Optional: garlic cloves, peppercorns, dill, or mustard seeds for extra flavor
Instructions
- Prep the radishes. Wash and thinly slice them. A mandoline slicer gives you even slices.
- Make the brine. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are fully dissolved.
- Pack the jars. Place the sliced radishes in a clean glass jar. Add any optional spices or herbs you like.
- Add the brine. Pour the hot brine over the radishes, making sure they are fully submerged. Let the mixture cool to room temperature.
- Store and wait. Seal the jar and refrigerate. They will be ready to eat in about 24 hours, and they get even better after a few days.
Notes
These keep in the refrigerator for up to a month. This is a refrigerator pickle, not a canning recipe, so do not shelf store it.
We’ll just enjoy them fresh without canning this time around!
Happy pickling! 🌾✨
Not sure when to pull them? Here are my tips for harvesting radishes. And if you like a fridge pickle, sweet pickled onions are next.
Putting up more from the garden? Our Canning and Preserving guide gathers all of our jams, pickles, salsas, ferments and herb recipes in one place.
#PickledRadishes #DIYPickling #sweetbombdiggityfarms
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
