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Quick Pickled Radishes are a fun way to add a little extra zing to your meals! They take less than 30 minutes to make and add great to throw onto just about anything!
Look into my fridge on any given day and you’re going to find a few random jars of different sauces, hot sauces, and a random assortment of quick pickled vegetables, like these Quick Pickled Radishes. I love having these on hand to throw on top of salads, tacos, avocado toast, or as a way to quickly bring a little pizzaz to leftovers!
Ingredients in Quick Pickled Radishes
This recipe comes together with just a handful of ingredients! Here’s what you’ll need to make these pickled radishes:
- Radishes. I like to use the typical red and white radishes, but you can experiment and use different types of radishes for this recipe!
- Vinegar. I like to use a mix of white distilled vinegar and rice wine vinegar, which adds a little flavor complexity.
- Kosher salt. For extra flavor. I like to use kosher salt instead of pink Himalayan salt or table salt.
- Honey. I love to use honey for a little bit of sweetness and as an alternative to white sugar. You can change up the flavor and use agave, maple syrup, or coconut sugar!
- Crushed red pepper. This will give a little bit of spice to the radishes. If you really like it spicy, you can add a little bit more. If your’e spice adverse, I would omit the crushed red pepper. You won’t be sacrificing any flavor.
- Garlic. This is completely optional, but the garlic flavor really compliments the radishes and the pickled garlic cloves are delicious! If you aren’t a huge garlic fan, you should only use 1 garlic clove or completely omit.
What You’ll Need for Quick Pickled Radishes
You can easily make pickled radishes without any extra equipment, but having these tools will make it easier:
- Jar with tight fitting lid. This is the only “must have” item that you need to make these radishes. I use a mason jar and reusable plastic lid, but you could also use a Weck jar or re-purpose an old glass jar. You just want to choose something with a tight fitting lid for shaking the vinegar + salt + honey.
- Over the sink colander. I love love love using my Kitchenaid over the sink colander to make these radishes and quick-pickled red onions. I’m not worried about splashing boiling water on myself and don’t have to worry about setting a colander in a not completely clean sink.
- Mandolin and safety gloves. Using a mandolin makes slicing the radishes so quick and easy. I use a De Buyer mandolin, but honestly wish I had this more affordable one. I typically use a pair of safety gloves as a precaution so I don’t knick myself! If you don’t have a mandolin, you can carefully slice the radishes with a sharp knife.
How to Make Quick Pickled Radishes
Quick pickling radishes is so easy and takes only a few steps. Here’s how you’ll make them:
- Prepare the vinegar mixture. Add the vinegars, honey, salt, and crushed red pepper to a jar and shake to dissolve.
- Prepare the radishes. Trim the roots and remove most of the leafy green tops, leaving about 1/2″ to hold when slicing. Using a mandolin, thinly slice the radishes about 1/8″ thick (see photo 1).
- Par-blanch the radishes and garlic. In a small saucepan, bring two cups of water to a boil. Place the sliced radishes and garlic (if using) in the colander and slowly pour the boiling water over them. Drain and pat the radishes dry. This will lightly cook the radishes and help them absorb the vinegar from the flavor (see photo 2)
- Store. Add the par-blanched radishes and garlic to the vinegar mixture and let it rest for 20 minutes before serving. Store in the refrigerator for up to two weeks (see photo 3).
How long will Pickled Radishes keep?
You can use these Quick Pickled Radishes after they rest for 20 minutes, but I prefer these after they’ve been in the pickling solution for a few days. They will keep for up to two weeks but are best used within the first week.
How to Use Quick Pickled Radishes
Sprinkle a few of these where ever you want to add a little bit more flavor! I love to sprinkle a few of these on top of Tequila Lime Chicken Tacos, Slow Cooker/Instant Pot Chicken Tinga, or Chicken Tinga Stuffed Sweet Potatoes.
More Delicious Ways to Add Flavor
If you like this recipe, here are some other ways to add a little something extra to your meals!
- Spicy Peanut Sauce
- Garlicky Cilantro Mojo Sauce
- Tomatillo Lime Salsa Verde <–made in a blender in about 5 minutes!
- Quick Pickled Red Onions
Did You make These quick pickled radishes?
These Quick Pickled Radishes are such a great way to enjoy some seasonal produce! I hope you love this recipe as much as I do. If you make this recipe, I would love to hear what you think in the comments below! Please rate this recipe and let me know below in the comments what you think! You can also mention @indiafromindiana or tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen!
Quick Pickled Radishes
Quick Pickled Radishes are a fun way to add a little extra zing to your meals. They take less than 30 minutes to make and add great to throw onto just about anything!
- 1 bunch radishes (about 10 oz), leafy greens and roots removed, thinly sliced
- 1/2 cup rice wine vinegar
- 1/2 cup distilled white vinegar
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper optional
- 2 garlic cloves optional
Combine the rice wine vinegar, distilled white vinegar, honey, kosher salt, and crushed red pepper in a large jar with a tight fitting lid. Shake until mostly dissolved. Set aside.
Remove the leafy greens and roots from the radishes. Slice about 1/8" thin using a mandolin or with a sharp knife. Bring two cups of water to boil in a sauce pan. Place the radishes and garlic cloves in a colander and slowly pour the boiling water over to par blanch. Pat to dry.
Add the radishes to the jar with the vinegar liquid. If necessary, add some additional vinegar to cover all the radishes. Rest for 20 minutes before using.
Once cool, store in the fridge for up to 2 weeks.
- You can use these Quick Pickled Radishes after they rest for 20 minutes, but I prefer these after they’ve been in the pickling solution for a few days. They will keep for up to two weeks but are best used within the first week.
- Sprinkle a few of these where ever you want to add a little bit more flavor! I love to sprinkle a few of these on top of Tequila Lime Chicken Tacos, Slow Cooker/Instant Pot Chicken Tinga, or Chicken Tinga Stuffed Sweet Potatoes.
- Using a mandolin makes slicing the radishes so quick and easy. I use this De Buyer mandolin, but honestly wish I had this more affordable one since I don’t use the extra features as much as I thought I would. I typically use a pair of safety gloves as a precaution so I don’t knick myself! If you don’t have a mandolin, you can carefully slice the radishes with a sharp knife.
- The garlic and crushed red pepper are completely optional. Omit the crushed red pepper so it isn't spicy and omit the garlic if desired.
Helpful Recipe Information
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes. All recipes are tested and developed using a fan oven and an electric range.