Quick 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.