Traditional recipes

Pickled radishes recipe

Pickled radishes recipe

  • Recipes
  • Dish type
  • Preserves
  • Pickles

A wonderful overnight pickled radish recipe made with plum vinegar (Japanese ume plum seasoning), which you can find in most Asian supermarkets.

3 people made this

IngredientsServes: 3

  • 3 bunches radishes
  • 80ml plum vinegar
  • 350ml water

MethodPrep:20min ›Cook:10min ›Extra time:1day chilling › Ready in:1day30min

  1. Trim stems and roots from radishes. Slice into thin rounds. Place in non-reactive saucepan along with vinegar and water. Bring mixture to the boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  2. Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best results.

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Quick Pickled Radishes

Want a condiment that brings a zing to any recipe? Enter: this quick pickled radish recipe! This is what to do with that bunch of radishes in your refrigerator. Thinly slice them and throw them in a jar with vinegar, salt, and sugar, then let the ingredients do the hard part! All you have to do is wait 1 hour no canning equipment needed. These guys liven up any meal, from a massive sandwich to quinoa tacos. Alex and I love to throw them in bowl meals or weeknight leftover dinners to give them a tangy pop!

Recipe Summary

  • 5 pounds radishes, tops removed
  • 8 cups apple cider vinegar
  • 1 cup water
  • ½ cup salt
  • 6 garlic cloves
  • 6 serrano peppers
  • 2 tablespoons dill seeds
  • 2 tablespoons mustard seeds

Trim radishes cut into wedges. Bring vinegar, water, and salt to a boil in a 4-qt. saucepan over medium heat. Pack radishes in 6 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Add 1 garlic clove, 1 serrano pepper, 1 tsp. dill seeds, and 1 tsp. mustard seeds to each jar. Pour hot vinegar mixture over mixture in jars, filling to 1/2 inch from top. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes. Let stand at least 7 days before serving.

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Bring a canner half full of water to a boil simmer. Place jars in a large stockpot with water to cover bring to a boil, and simmer 10 minutes. Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets. Let stand 10 minutes.

Meanwhile, prepare recipe. Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight). Place jars in canning rack, and place in simmering water in canner. Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil boil 15 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes. Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

Quick Korean Pickled Radish

This quick pickled radish recipe is ready in fifteen minutes, and the sweet and salty flavor makes it the perfect side dish. With just four ingredients, you can make this really snappy, crunchy salad that is good with Korean meals and sandwiches.

The key to this recipe is choosing the best radishes, which in this case are Daikon radishes. Daikon radishes are winter-growing radishes that are whitish in color (with green near the leaves). They are elongated, not round, in shape.

You can find Daikon radishes in most Asian markets and in some larger supermarkets that have decent produce sections. Use small Daikon radishes for the best crunch.

Choose fresh, firm radishes with a clean, smooth surface free of bumps. The whiter the radish, the better the taste—if the radish is too green, the tops may have been over-exposed to sunlight, and if the radish is too grey, it may taste bitter. Leaves on the radish should be green, not white.

Daikon radishes also are called "mu" or "moo" radishes. The best ones have a somewhat sweet flavor, without the sharpness found in particularly spicy radishes. However, if you can't find Daikon radishes locally, you can substitute other varieties of white radish, including White Icicle (a long, skinny radish) and White Beauty (a small, round sweet radish).

Of course, you don't have to stick with white radishes (even though it's traditional). Instead, you can choose pink radishes (Pink Beauty is one possible variety to consider) or any of the red radish varieties (round or oblong).

When it comes to vinegar, this recipe calls for white vinegar, which you can find easily in the United States. However, white vinegar is far less common in Korea, where it's more common to find specialty vinegars such as fruit vinegars (some of these are intended to be drunk, not necessarily used in cooking).

If you can't locate plain white vinegar (which often is distilled from wheat or other grains), look for rice vinegar to use with this recipe.

Combining the radishes, sugar, salt, and vinegar gives you a really snappy salad or condiment you can serve alongside almost anything.

If you need to adjust for serving size, or if you have very large or small radishes, use a ratio of 1:1:1 for salt, sugar, and vinegar to the amount of radish you have.

How to Make Pickled Radishes

  1. Add sliced radishes to a glass jar
  2. Heat vinegar in a saucepan (we like distilled and/or apple cider vinegar in this recipe)
  3. Add sugar and salt and stir to dissolve
  4. Pourvinegar mixture over radishes, making sure to completely submerge them in the vinegar mixture
  5. Allow to marinate for at least 1 hour (or longer for more intense flavor)

We hope you LOVE these quick pickled radishes. They’re:

Perfectly tangy
& SO delicious!

They are delicious as a snack straight from the jar or on a crudité snack platter. Or try in our Cauliflower Banh Mi, alongside a sandwich, or in a bowl meal for extra brightness and crunch!

If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!

How To Pickle Radishes

  1. Wash the radishes and remove the greens.
  2. Slice radishes thinly using a mandoline or sharp knife.
  3. Pour white vinegar and sugar in a mixing bowl and mix until sugar dissolves.
  4. In a clean mason jar, add sliced radishes, garlic, and bay leaves.
  5. Top with the vinegar mixture.
  6. Close the jar and give it a good shake.
  7. Store in refrigerator. The radishes are ready after 2 hours.

Recipe Tips

  • These quick pickled radishes are ready in 2 hours. However, the onions and garlic are added for flavor and will not be ready in 2 hours, so if you do want to eat the onion/garlic do so after 16 hours.
  • Make sure to use a mandoline or sharp knife to make cutting the radishes easier.
  • Cut radishes in thin slices, this helps them soften up so they can absorb the vinegar faster.
  • Store radishes in glass mason jars because plastics can absorb the flavorings and metal containers can react with the vinegar from the pickling process.

Recipe Variations

The great thing about this quick pickled radish recipe is that it is super adaptable. You can easily make different flavor variations by using different vinegar and changing the spices and seasonings. Here are just a few suggestions to get you started:

  • Halve the radishes instead. Cut them in half instead of slices and pickled them. They will however take 24 hours to be ready.
  • Change up the vinegar: apple cider vinegar, rice vinegar, white wine vinegar, red wine vinegar. note: aged or concentrated vinegar (like balsamic or malt vinegar) won&rsquot work for pickling
  • Change up the sweeteners: honey, maple syrup, raw sugar, stevia, other sugar substitutes, such as Swerve or Erythritol. Note: you also can omit the sweetener altogether!
  • Add extra spices and seasonings: dill, oregano, basil, bay leaves, fresh sliced ginger, red pepper flakes, peppercorns, cilantro, extra jalapeño.

Meal Prep

While this recipe makes a decent amount in your mason jar, you can easily double or triple this recipe if feeding a crowd.

I recommend that you make this before you&rsquore planning to use them to allow enough time.

How Long Do Pickled Radishes Last?

Stored properly in an airtight container they can last up to two weeks in the refrigerator. They can actually last a little longer but they will start to lose the flavoring.

How To Use Them?

If you&rsquore me, then the answer is pretty much everything. But seriously folks, these pickled veggies are delicious on sooooo many things. Try adding them on burgers, tacos, salads, potluck salads (especially good on egg salad and this potato salad), pork dishes, bean side dishes, and more.

Serving Suggestions

More How To Recipes

Weight Watchers Points

There is 1 Blue Plan SmartPoint in a serving of this.

Thank you for reading my How To Pickled Radishes recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Pickled Radishes Recipe:

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How to make pickled radishes

This pickled radish recipe is quick and easy, making it great for beginners or those who want a quick kitchen project.

Easter egg radishes
  1. Slice radishes with a mandoline or a sharp knife.
  2. Combine water and vinegar in saucepan.
  3. Then add sugar, salt, spices and bring to a simmer.
  4. Add radish slices to simmering pickling liquid.
  5. Simmer 1 – 2 minutes and remove from heat.

A mandoline makes quick work of it and is my preferred method for uniform, thin slices. You can also use a sharp kitchen knife.

Combine all of the ingredients for the brine and bring it to a simmer.

The radishes are thinly sliced, so you don’t want to add them before the liquid is simmering. For extra crunchy slices, take them off of the heat immediately and let them cool in the pot before packing into glass canning jars.

Too Late to Plant?

There are no gardens on our new property, so Mr. Native Texan is working feverishly to build raised wooden boxes and fill them with all kinds of organic materials. Biomass, as Joel Salatin would say. I’m afraid it might be too late to plant radishes this year, but I might try it anyway.

The last full moon of May is late this year, on the 30th. I’m hoping that will buy me a little extra time to get my early garden seeds in. What do you think?


  • 1 -2 pounds radishes
  • 1 cup white vinegar
  • 1 cup sugar
  • A jar to store the finished product in
  • A fork to enjoy them


Prepare Liquid Mixture

  1. Combine the vinegar and sugar well, mixing with a fork.
  2. If you prefer, you can first add 3 tablespoons of hot water to the sugar to have it begin to dissolve then add the vinegar.
  3. Be sure to prepare this in the bowl you will be curing your radishes in to have fewer bowls to clean.

Prepare Radishes

  1. Wash radishes well and save the tops for a stir fry later or chop up and feed to the chickens like I do.
  2. Slice the radishes into thin slices, just thick enough to grab onto a fork.
  3. Place radishes as you slice them into the sugar and vinegar mixture.
  4. Place a plate on the finished sliced radishes to weigh the radishes down in the liquid.
  5. Put the bowl of the pickled radishes in the refrigerator for 2-24 hours.
  6. Transfer the pickled radishes to a jar for storage.


1 medium sized bowl
A plate that will fit in the bowl to rest on top of the radishes.

Quick Pickled Radish Tips

Today I’m sharing my new favorite condiment since my refrigerator is already whispering to me about all the family-sized meals in there. I’ve been putting radishes on everything lately because they lend a lovely bite without overpowering other flavors like, say, raw onions can. Their pickled counterparts pack a spicier, vinegary punch. These crisp, spicy radish pickles are super easy to make and liven up everything from tacos, burgers, salads, toast, sandwiches and more.

I don’t know what took me so long to try making quick pickles—they’re so simple and easy to make. I finally experimented with them a couple of months ago (as evidenced on Instagram), after reading the nth reference to quick pickles in Bon Appetit. I ended up pickling all of my leftover produce that day. The radishes and red onions competed for top place. Pickled carrot ribbons are awesome, too.

The nice thing about quick pickles is that they’re ready almost right away, but beware that boiling vinegar will stink up your kitchen. I’ve learned that the thinner you slice the vegetables, the sooner they soak up the flavors of vinegar and spices. I caved and bought a mandoline for such tasks—it makes super thin slicing quick and easy, but it’s also a good way to lose a fingertip. A sharp chef’s knife works well, too. Quick pickles keep well for a few weeks in the refrigerator, which is enough time for this single lady to polish them off.

Thanks for reading, and please let me know how these pickled radishes turn out for you in the comments!