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.
Table of contents
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
- 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.
- 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.
- Containing no dairy this side dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
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.
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.
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.
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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)
Quick Pickled Radish
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
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
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!
Lesley says
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.
Janice says
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.
Lesley says
Thank you Janice, I like to use white wine vinegar, as you say it's a lot less harsh.
Cat says
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!
Lesley says
Thank you Cat, yes I find myself going back to the jar and snacking on them too!