Quick Pickled Radishes
If you know how to make Quick Pickled Radishes, then you have an easy recipe that is the perfect topping for so many dishes. Simply let sliced radishes sit in a pickling solution with dill, garlic, and pepper overnight in the refrigerator.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Side Dish
Cuisine: American
- ½ lb. radishes thinly sliced
- ⅔ cup distilled white vinegar
- ⅓ cup water
- 1 ¼ tsp. salt
- 1 Tbsp. sugar
- Pickling spice red pepper flakes, garlic, and/or dill, optional
Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
Add the sliced radishes to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
Pour the warm solution over the radishes and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Meal Prep and Storage
- To Prep-Ahead: This recipe is best made at least a couple of days before you need it.
- To Store: Keep pickled radishes in an airtight jar for up to 3 to 4 months in the fridge.
- To Freeze: You can store them in a freezer-safe container for up to 8 to 10 months.
Calories: 124kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 2484mg | Potassium: 533mg | Fiber: 4g | Sugar: 19g | Vitamin A: 16IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 1mg