Quick Pickled Radishes Recipe
- crunchy, fresh, and delicious
- great as an appetizer or snack for picnics and celebrations
- made in less than 25 minutes
- very simple and quick recipe
- these can be easily stored for months
- easy way to preserve fresh vegetables
- low-calorie homemade snack
How to make Quick Pickled Radishes at home
Making these at home is super simple and there are only three steps to achieve pickles perfection:
- In a bowl, stir to combine all the pickling liquid ingredients
- Cut the radishes in very thin slices
- Cover the radishes with the liquid and set aside for a few minutes, then serve
Can I use any other veggies
Absolutely. Feel free to use red onion, cucumbers, chili, peppers, or carrots for this recipe. Or make a mixture of your favorite veggies and follow the same steps. Also, try this easy recipe for pickled kohlrabi too, it's such a tasty appetizer.
What to serve with Quick Pickled Radishes
Serve these Quick Pickled Radishes with grilled meat, charcuterie boards, cheese plates, or use in salads or tacos.
How to store Quick Pickled Radishes
Keep these quick-pickled radishes chilled in a fridge, covered, for up to 1 week. If you plan on storing them for longer, then bring the liquid to a boil, place the radishes into a jar, cover with the boiling liquid, and bring it to room temperature, then store in a dark, cold place for up to 4 - 6 months.
METHOD
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make the pickling liquid
Pour water into a bowl or measuring jug. Add vinegar, sugar, salt, peppercorns, and mustard seeds. Stir to combine. Clean the radishes under cold running water. Pat dry and cut into equal, very thin slices using a sharp knife or a mandoline slicer.
TipIf you want these pickles to last for more than a week and up to 3 months, pour the pickling liquid (without the radishes) into a saucepan and bring to a boil, then use for preserving. -
Quick Pickled Radishes
Transfer the sliced radishes into a jar or a bowl. Pour the prepared pickling liquid over the radishes and set aside for 20 - 30 minutes, then serve. Keep chilled in a fridge, covered, for up to 1 week.
TipIf you plan on storing them for longer, then bring the liquid to a boil, place the radishes into a jar, cover with the boiling liquid, and bring it to room temperature, then store in a dark, cold place for up to 4 - 6 months.
