Quick Pickled Radishes are so easy to make and so wonderful to have in the fridge. Crisp, tangy and a little spicy these refrigerator pickles are great on salads, sandwiches, an appetizer tray or even to snack on! No canning involved!
Quick Refrigerator Pickles
I made these quick refrigerator radish pickles first back in 2010! I’ve been making them regularly ever since then, but finally got around to updating the photos and this post!
I adore quick refrigerator pickles. Quick and easy and they extend the life of your veggies, there is no hurry to eat them right away. As a matter of fact, depending on the pickle, they need to sit for a few days to a few weeks (in your fridge) before you eat them.
Plus, they usually stay good for a couple of months, while you nibble on them as needed. I use them all the time as quick garnishes, or a snappy side dish, or crunchy snack.
Ingredients in Quick Pickled Radishes
Let’s talk about what you need to make these quick pickles. Only 3 ingredients for the basic recipe, but there all kinds of options.
Radishes – I used regular old garden variety radishes for these. They will eventually turn your pickle solution pink and the radishes take on an overall pink color.
Vinegar – I used rice vinegar, you can use any of your favorite vinegars. Apple cider would be good.
Sugar – I used white sugar.
Optional Variations for Pickled Radishes
Ginger – finely chopped ginger (about 2 teaspoons) – especially nice for garnishing Asian dishes.
Dill – (about 1 teaspoon) – a classic
Red Pepper Flakes – 1 teaspoon – adds some spiciness.
Herbs – try your favorites – mint, basil, oregano.
Step by Step for Making Quick Pickled Radishes
Step 1 – thinly slice your radishes, you can use a Mandoline or by hand.
Step 2 – add vinegar to jar.
Step 3 – add sugar to jar.
Step 4 – add any herbs or spices (I used a teaspoon of red pepper flakes.)
Step 5 – whisk until blended and sugar as dissolved.
Step 6 – add radishes to jar, put a lid on them and store in the fridge.
Refrigerator Pickled Radishes are so Good!
I got the idea while glancing through The Complete Book of Small Batch Preserving. They used ginger and dill together, which sounded interesting, but I wanted mine spicy and not flavored with ginger or dill.
They also state that you should only make these about 2 hours before serving because the color bleeds. If you’re doing these for an appetizer tray for a party, keep that it mind. I just make a jarful and snack on them all week.
Are radishes good for you? I never really thought about radishes being good for you. I’ve always considered them more of a garnish, but according to Healthline, they are low in calories and are actually in cruciferous family (like broccoli and cauliflower.)
I’ve been eating these all week and will be starting another jar as soon as these are finished. I’ve had them in salads, on top of fried rice and even had with my sandwich and chips like you would a pickle. Yummy!
Looking for More Quick Refrigerator Pickles
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Quick Pickled Radishes
- 1/2 cup rice wine vinegar or your favorite vinegar
- 2 tablespoons sugar
- 1 teaspoon red pepper flakes optional
- 2 cups radishes thinly sliced
- Add the vinegar, sugar and red pepper flakes to a jar. Stir or whisk until the sugar has dissolved.
- Put radishes in jar. If they aren't completely covered by the liquid, add more vinegar on top until they are covered.
- Put a lid on them and store in the fridge. They are ready in as little as 2 hours.
Update Notes: This post was originally published in 2011 and has been update in 2019 with new photos, recipe and notes.