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Jar of thinly sliced radishes in jar with quick pickling liquid with red radishes in the background.
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Quick Pickled Radishes

With a handful of ingredients and minute of prep, you can make the best pickled radishes. Perfect for sandwiches, salads, tacos, and more!
Prep Time5 minutes
Cook Time5 minutes
Chilling30 minutes
Total Time40 minutes
Course: Condiment
Cuisine: American
Servings: 12
Author: Kristen Chidsey

Equipment

Ingredients

  • 1 bunch radishes
  • 1 teaspoon peppercorns
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar

Instructions

  • Wash and dry 1 bunch radishes well. Trim off the stem and then using a mandoline, or a very sharp knife, thinly slice the radishes into ⅛-inch thick slices.
    Thinly sliced red radishes on wooden cutting board next to mandoline.
  • Divide evenly between 2 pint-size jars or 1 quart-size jar. If using, divide 1 teaspoon peppercorns evenly between each jar of radishes, along with any other optional additions.
    Jar filled with thinly sliced radishes.
  • In a medium saucepan, heat the 1 cup water, 1 cup white vinegar, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar over medium heat, until the sugar and salt are dissolved, whisking occasionally. Remove from the heat and allow to cool slightly about 5 minutes.
    Salt and sugar dissolved in vinegar and water in small saucepan.
  • Pour the vinegar mixture over the radishes, dividing the mixture evenly between the jars. Use a fork or spoon to submerge the radishes fully in the vinegar mixture.
    Top down view of jar filled with thinly sliced radishes and pickling liquid.
  • Let sit at room temperature for 10 minutes then place lid on jars and refrigerate for at least 30 minutes, 2 hours is best, before serving.
  • Store in the refrigerator for up to 2 weeks.

Notes

Radishes: Feel free to replace the red radishes with daikon radish or watermelon radish.
Peppercorns: Use black peppercorns or peppercorn blend.
Optional Additions: Feel free to add any of the following to the pickled radishes (divide evenly between jars)
  • 1-2 cloves peeled garlic
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh dill
  • 1 teaspoon mustard seeds
Keep in mind that the nutritional information includes the brine liquid. 

Nutrition

Calories: 9kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 593mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg
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