Quick Pickled Radishes
These quick-pickled radishes provide a tangy, crunchy condiment that enhances any dish, from tacos to rice bowls, within just 30 minutes of preparation.
Ingredients
Main Ingredients
- 1 bunch radishes (about 10–12 medium radishes), trimmed and thinly sliced
- 1/2 cup rice vinegar (or white distilled vinegar) Apple cider or white vinegar can also be used.
- 1/4 cup water (optional; softens sharpness)
- 2 tablespoons granulated sugar (or honey/maple syrup) Can substitute with erythritol for a no-sugar option.
- 1 teaspoon kosher salt
- 1 small clove garlic, smashed (optional)
- 4–6 slices ginger or a 1-inch piece, sliced (optional for Asian flair)
- 1 pinch red pepper flakes or 1 small sliced fresh chile (optional)
- 1 jar small clean jar with lid (16–24 oz)
Instructions
Preparation
- Wash radishes and trim the roots and tops. Slice them evenly—use a mandoline for thin, uniform slices (2 mm–3 mm) or a sharp knife.
- Place the radish slices in the clean jar. Tuck in garlic, ginger, and chile if using. Pack them so there are no large air pockets.
Cooking
- In a small saucepan combine vinegar, water (if using), sugar, and salt. Heat gently just until the sugar and salt dissolve; about 2–3 minutes.
- Pour the hot brine over the radishes so they are completely submerged. Tap the jar lightly on the counter to release any trapped air bubbles.
- Close the jar and let it cool to room temperature (about 20–30 minutes). Once cooled, move it to the refrigerator.
- The pickles can be eaten after 30 minutes, but they’re best after 2–24 hours when flavors meld.
Notes
Refrigerate in a tightly closed jar. The pickles last up to 2 weeks. Do not freeze as it breaks the radish cell walls, making them mushy.