Pickled Radish Recipe
by Sommer Collier — last updated on Feb 23, 2025 
Quick Pickled Radish Recipe – Crunchy, sharp, and delicious refrigerator radish pickles are easy to make in 3 simple steps, without canning. Add them to all sorts of dishes or enjoy them as a snack straight from the jar!
Why We Love This Quick Pickled Radishes Recipe
I adore the fresh flavor and spicy crunch of raw radishes. These root vegetables are fabulous on their own, but this Pickled Radish recipe really takes the deliciousness up several notches!
Pickling radishes is super easy. There is no touchy canning process, and although it is best to refrigerate them for a day before enjoying them, the steps could not be any simpler… You slice the radishes, boil the brine, and pour it into the jars.
After chilling in the fridge these mildly tart and crisp radishes are great for a summertime snack or to add to other dishes like sandwiches, tacos, and much more!
Ingredients You Need
- Radishes – fresh, firm and unblemished
- Apple cider vinegar – for a tart but lightly sweet brine (or sub white vinegar)
- Sugar – granulated white sugar is best
- Canning & pickling salt – or kosher salt
- Garlic – peeled but left whole
- Black peppercorns – also left whole
- Dried crushed rosemary – or fresh and minced
How to Pickle Radishes
Set out 3 one-quart jars. Slice the radishes as thinly and evenly as possible. This is a great time to use a mandolin slicer, just be extra careful and watch your fingers!
Once the radishes are all sliced, fill the jars with radish slices. Place 3 garlic cloves in each jar, followed by 2 teaspoons of peppercorns, and 1 teaspoon of crushed rosemary.
Set a medium saucepot over high heat. Add the apple cider vinegar, water, sugar, and pickling salt to the pot. Stir well and bring to a boil. Once the pickling liquid is boiling hot, carefully pour it over the radishes.
Fill each jar up to ½-inch from the top.
Get the Complete (Printable) Pickled Radish Recipe + Video Below. Enjoy!
Screw the lids on tight while the pickling liquid is hot, and shake to distribute the herbs and spices.
Allow the jars to cool to room temperature, then refrigerate the quick pickles for at least 24 hours before serving.
What to Do with Pickled Radishes
Chilled pickled radishes are a delicious and refreshing summer snack… Either by themselves right out of the jar, or included on charcuterie boards and party plates!
They are terrific cold toppings on Shredded Chicken, spicy Barbacoa Tacos, or Vietnamese Bahn Mi Street Tacos. Or load them onto sandwiches like Pan con Pollo (chicken stew sandwiches), Bahn Mi sandwiches, Sesame Chicken Burgers, and Summer Garden Dogs.
And radish pickles add a great kick of taste and texture to salads, such as this 9-Layer Asian Salad, Roasted Beet and Radicchio Salad, and Israeli Chopped Salad!
You can also serve slices of radish as a fresh garnish for all kinds of warm and savory main dishes, like:
- Pozole Verde de Pollo (chicken posole), Pozole Rojo (red pork posole), or Pozole Blanco (white hominy soup)
- Teriyaki Bowls with Chicken
- Korean Fried Chicken
- Salmon Sushi Bake
- Raw seafood dishes like Hamachi Crudo, Aguachile Verde, Salmon Tartare, and Ahi Poke Bowls
Frequently Asked Questions
Homemade radish pickles are delightfully spicy (not hot!) and tangy, with a nice crisp crunch. Adding peppercorns and rosemary gives the radishes a nice earthy taste that mellows the tartness.
Radish skin is typically red. So when the slices are submerged in liquid, the color leeches out and turns the whole jar a lovely pink color.
They will keep well in the fridge for up to 6 months. But for the crunchiest radishes, I suggest enjoying them within 3 months or so.
Yes, of course! Try adding mustard seeds, crushed red pepper flakes, or coriander seeds.
Looking for More Easy Pickling Recipes? Be Sure to Also Try:
- Quick Pickled Jalapeno Recipe (Spicy Pickled Peppers)
- Pickled Green Tomatoes (+ Pickled Cherry Tomatoes)
- Pickled Watermelon Rind
- Quick Pickled Red Onions
- Pickled Banana Peppers
- Spicy Beet Pickled Eggs Recipe
- Chamoy Pickle Recipe
Pickled Radish Recipe
Video
Ingredients
- 3 pounds radishes
- 3 ½ cups apple cider vinegar
- 3 ½ cups water
- ¾ cup granulated sugar
- 7 tablespoons canning & pickling salt or kosher salt
- 9 cloves garlic
- 2 tablespoons peppercorns
- 1 tablespoon dried crushed rosemary or fresh
Instructions
- Set out 3 one-quart jars. Slice the radishes as thinly and evenly as possible. This is a great time to use a mandolin slicer, just be extra careful and watch your fingers!
- Once the radishes are all sliced, fill the jars with radish slices. Place 3 garlic cloves in each jar, followed by 2 teaspoons of peppercorns, and 1 teaspoon of crushed rosemary.
- Set a medium saucepot over high heat. Add the apple cider vinegar, water, sugar, and pickling salt to the pot. Stir well and bring to a boil. Once the pickling liquid is boiling hot, carefully pour it over the radishes, filling each jar up to ½-inch from the top. Screw the lids on tight while the pickling liquid is hot, and shake to distribute the herbs and spices.
- Allow the jars to cool to room temperature, then refrigerate for at least 24 hours before serving.
Had just under #3 of radishes from my CSA and it took me a lot longer to cut the radishes with my mandolin – average of 25 strokes/radish. The product looks great.