Quick Pickled Radishes
These Pickled Radishes are one of my favorite ways to add a little crunch and tang to everyday meals. They're made with just 4 simple ingredients and take only 15 minutes to pickle. I love keeping a jar in the fridge for tacos, sandwiches, and salads throughout the year.
Servings: 6 servings
Calories: 2kcal
Ingredients
- 8 radishes thinly sliced
- 1 ½ cups water hot water
- 2 tablespoons rice vinegar or replace with 1 ½ tablespoons of white vinegar for stronger flavor
- 1 ½ teaspoons kosher salt
Instructions
- Thinly slice radishes using a sharp knife or a mandolin.
- Add warm water, rice vinegar and salt to a jar, mix to combine.
- Add the sliced radishes for a mason jar, add the pickling liquid. Let the radishes stand for at least 15-30 minutes to quick pickle or until the water has cooled off.
- Enjoy these on tacos, breakfast, salad or sandwiches.
Notes
- Choose fresh radishes. Look for firm, bright radishes without soft spots or wrinkles. Fresh radishes will give you the best crunch after pickling.
- Slice them thinly. Use a mandolin or sharp knife to cut the radishes into thin, even slices. The thinner they are, the faster they'll absorb the pickling brine.
- Use hot, not boiling water. Warm water helps dissolve the salt quickly without softening the radishes too much. This keeps them nice and crisp.
- Dissolve the salt completely. Stir the salt into the warm water and vinegar before adding the radishes. This ensures the brine is evenly seasoned.
- Keep radishes submerged. Make sure all the slices are covered with the pickling liquid. Use a smaller jar if needed to keep everything submerged.
- Give them enough time. The radishes are ready after 15 minutes, but I like leaving them for 30 minutes for a little more tang. They'll continue developing flavor as they sit.
- Adjust the vinegar. Rice vinegar gives these radishes a mild, tangy flavor. For a stronger bite, swap the 2 tablespoons of rice vinegar for 1 ½ tablespoons of white vinegar.
- Add extra flavor. Toss in fresh dill, smashed garlic cloves, black peppercorns, or red chili flakes before adding the brine. These simple additions give the radishes a little more depth.
- Make them ahead. Prepare the radishes before starting dinner so they have time to pickle while you cook. They're especially delicious on chicken tacos with cabbage and chipotle crema.
- Store them properly. Once cooled, keep the radishes in a clean, airtight jar in the refrigerator with the brine covering them. Since this recipe uses a mild vinegar brine, enjoy them within 3 to 4 days rather than storing them for several weeks.
- Drain before serving. Use a fork or slotted spoon to remove the radishes from the brine. This prevents excess liquid from making tacos, sandwiches, or salads soggy.
Nutrition
Calories: 2kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 587mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.02mg