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Home » preserves pickles

Quick Pickled Radishes

Modified: Jun 30, 2023 by Lesley · Published: Jul 4, 2023 · This post may contain affiliate links · 6 Comments

Pinnable image with recipe title and a mason jar filled with pickled radish, dill fronds and whole spices.
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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.

A mason jar filled with pickled radish, dill fronds and whole spices.

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.

Table of contents

  • Why you'll love this recipe
  • How to pickle radishes
  • Recipe ingredients & substitutions
  • Recipe variations
  • What to do with pickled radishes?
  • Useful hints and tips
  • FAQs
  • Pin the recipe
  • Additional recipe suggestions

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

A stainless steel saucepan filled with vinegar, water and sugar.
Whole spices being poured into pickling liquid.
  • 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.
A mason jar filled with sliced radishes and dill fronds.
Pickling liquid being poured into a mason jar filled with sliced radishes.
  • 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

Pickled radish recipe ingredients.
  • 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.
A black plate with seeded crackers, topped with cream cheese and slices of cucumber and pickled radish; and a jar of radishes, a box of crackers and a tub of cream cheese set alongside.

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.

An open mason jar filled with pickled radish, dill fronds, and whole spices.

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.

FAQs

What do pickled radishes taste like?

Pickled radishes have a refreshing flavor, and great crunch. The vinegar adds acidity and tang, while the added dill and whole spices add an extra layer of subtle spicing.

How long can you store quick pickles?

Once made, this quick radish pickle can be stored in the refrigerator for up to 10 days. Although to enjoy quick pickles at their best, I recommend eating the pickles within the first 5 days.

Are pickled radishes good for you?

Yes, pickled vegetables are just as nutritious as fresh vegetables. However, this pickle does contain sugar and just a little salt, albeit that you won't be drinking the pickling liquid. If you prefer to make quick pickled radishes without sugar, that's no problem, just leave the sugar out entirely.

Pin the recipe

Pinnable image with recipe title and a mason jar filled with pickled radish, dill fronds and whole spices.

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)
A mason jar filled with pickled radish, dill fronds and whole spices.

Quick Pickled Radish

The crunch of a radish works perfectly in a quick pickle. These spicy pickled radishes are made by adding whole spices to the pickling liquid, along with some fresh dill fronds.
5 from 6 votes
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Prep Time: 10 minutes mins
Refrigerate Time: 2 hours hrs
Total Time: 2 hours hrs 10 minutes mins
Servings: 1 jar
Calories: 141kcal
Author: Lesley Garden

Equipment

  • 500 ml Kilner/Mason jar or similar sized jar

Ingredients

  • 200 ml white wine vinegar
  • 100 ml water
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • ½ teaspoon black peppercorns
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 250 g radish (washed, then topped and tailed)
  • 1 sprig fresh dill (optional)

Instructions

  • 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 500 ml 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.

Notes

I use a sharp kitchen knife to slice the radish, but for thin even-sized slices I would recommend a mandolin.
Once made, this quick radish pickle can be stored in the refrigerator for up to 10 days, although the pickle is best enjoyed up to 5 days.
Nutrition Facts
Quick Pickled Radish
Amount Per Serving
Calories 141 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.4g
Sodium 2481mg108%
Potassium 741mg21%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 17g19%
Protein 2g4%
Vitamin A 52IU1%
Vitamin C 39mg47%
Calcium 118mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Preserves, Salad
Cuisine : British
Keyword : easy pickled radishes, easy radish pickle, quick pickled radish, quick pickles radishes, spicy pickled radishes
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
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Comments

  1. Chloe says

    July 23, 2023 at 1:23 pm

    5 stars
    I'm just getting started with eating radishes and this is definitely a new favourite. I had to leave out the dill and fennel tho, not my jam but still delish without!

    Reply
    • Lesley says

      July 31, 2023 at 4:44 pm

      Thank you Chloe, and you're absolutely right to leave out the flavours that you don't like as this recipe is easily adapted to taste.

      Reply
  2. Janice says

    July 12, 2023 at 1:45 pm

    5 stars
    I love these pickled radishes! I've tried a few quick pickle recipes but they are often quite harsh. But this recipe get's the balance just right.

    Reply
    • Lesley says

      July 31, 2023 at 4:43 pm

      Thank you Janice, I like to use white wine vinegar, as you say it's a lot less harsh.

      Reply
  3. Cat says

    July 07, 2023 at 11:01 am

    5 stars
    These looked so pretty in their jar that I was reluctant to open them, but when I did I couldn't stop snacking on them! So tasty!

    Reply
    • Lesley says

      July 31, 2023 at 4:42 pm

      Thank you Cat, yes I find myself going back to the jar and snacking on them too!

      Reply

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Recipe Rating




5 from 6 votes (3 ratings without comment)

Hi, I’m Lesley.

I’m the blogger, cook and creator behind Lost in Food.

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