Quick Pickled Radishes

My Quick Pickled Radishes recipe is a go to recipe at this time of year. The crunch of a radish works perfectly in a quick pickle, and I’ve made spicy pickled radishes by adding some whole spices and fresh dill to the pickling liquid for an extra layer of flavour.

I love to grow my own vegetables and radish is such an easy veg to grow. However, as any vegetable grower will tell you, during any growing season there are always times of abundance.

When I ask myself what can I do with a a glut of radishes. The answer, is almost always to make easy radish pickles.

What I like most about quick pickled radishes, is that they can be prepared and pickled in no time. No need to sterilise jars as these pickles are not destined for long term storage.

With a quick pickle of any variety, you slice, cover in pickling liquid and store in the fridge for anything from 5-10 days. Ready to add sweet and sour crunch and texture to your sandwiches, salads, crackers, burgers, tacos, Buddha bowl, cheeseboard, or sharing platters.

Why you’ll love this recipe

• Quick pickling is a great way of preserving fruits and vegetables so they last a little longer.
• It only takes 10 minutes to prepare a quick pickle, then just place in the fridge to chill.
• Pickles are a healthy way to enjoy vegetables provided you keep the salt and sugar levels low.

How to pickle radishes

• Pour the white wine vinegar and water into a small saucepan, add the sugar and place over a medium heat. Warm the liquid up and stir until the sugar and salt have dissolved in the pickling liquid.
• Remove the saucepan from the heat, add the dry spices and stir through, then set the pan aside to cool for 5-10 minutes.

• Finely slice the radish into thin slices and place into a 500ml Kilner/Mason jar. You can layer the radish with the dill fronds if using.
• Pour the pickling liquid over the radish, adding the spices to the jar too. Place the lid on the jar and place in the refrigerator to chill for a least 2 hours.

Recipe ingredients & substitutions

• Radishes – this recipe will work with any variety or shape of fresh radish.
• Vinegar – I’ve blended water with white wine vinegar, but you can use any variety of vinegar.
• Caster sugar – if you don’t have caster sugar simply replace with some granulated sugar. Just ensure it is completely dissolved before you pour over the radishes.
• Salt – I use sea salt when pickling as it has the best flavour.
• Spices – I use a combination of whole spices including black peppercorns, coriander seeds, cumin seeds and fennel seeds.
• Fresh herbs – I like to add a sprig fresh dill to the pickle, this is entirely optional and you can leave out if you prefer.

Recipe variations

• I’ve used radishes, but this same method can quick pickle a whole variety of fruits and vegetables. Try it with cucumber, onions, shallots, chillies, tomatoes, courgette, carrot.
• I used white wine vinegar in this recipe, but you can use any variety of vinegar, white vinegar or apple cider vinegar would be great choices. I tend not to use malt vinegar as it is too strong an overpowers the radish.
• When it comes to spicing you can add a variety of whole spices, or leave them out, its entirely down to personal preference. Mustard seeds, anise, cinnamon stick, celery seeds, are other great options.
• Add extra flavour with fresh herbs, try dill, fennel fronds, parsley, tarragon, basil, garlic cloves.

What to do with pickled radishes?

When it comes to pickled radish, use them anywhere you want that delicious combination of tang and crunch. One of my favourite ways is on a seeded cracker with lashings of cream cheese, topped with fresh slice cucumber and radish pickles. Once I start I can’t stop!

Quick pickled radishes can be added to sandwiches, salads, your favourite burgers, with pretty much any taco (meat or vegetable based), Buddha bowls, cheeseboards or sharing platters. When it comes to pickles the options are endless.

Useful hints and tips

1. No special equipment required, I use a sharp kitchen knife to slice the radish. However, if you have a mandolin you can use that, it will give you thin even-sized slices.
2. Use any size or shape of jar, although I prefer a jar with a wide clip top lid. Not only does this make it easier to layer the vegetables, it is also easier to pour the pickling liquid into. I like to use a 500 ml Kilner jar. If you don’t have a 500 ml jar, you can use 2 smaller jars.
3. Containing no dairy this side dish is suitable for dairy free and vegan diners.
4. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of my other savoury preserve recipes:

• Quick Courgette & Shallot Pickle
• Oven Roasted Tomatoes
• Spicy Sweet Chilli Jam
• Date & Tamarind Chutney
• Pam’s Piccalilli (from River Cottage)