Pickled Radishes - Super Simple Recipe (2024)

Super simple quick-pickled radishes that are ready to eat the next day! You’ll be amazed at how easy this pickling recipe is. Enjoy your pickled radishes on their own, or place them on sandwiches, tacos, and more.

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Radishes. People tend to either love them or hate them. and honestly, there just aren’t enough recipes with radishes. They are just about the most fun veggie out there but they are completely under-appreciated.

What’s not to love? Radishes are:

  • Easy to grow
  • Go from seed to food in a month
  • Have gorgeous (red/purple/pink/white) globes hidden under the soil
  • Add just the right spicy kick to summer food

They are also really good for your health, as they contain fiber, potassium, Vitamin C, and other essential vitamins and minerals.

Many times, we only use them in early spring as they are among the first fresh veggies ready in the garden or the market. In case you didn’t realize, you can also eat the radish microgreens – they’re fabulous in salads or as toppings for other dishes.

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Add Radishes to Your Garden

Radishes are one of the easiest and fastest vegetables to grow. That isn’t an exaggeration! From the time you plant them, they are ready to harvest in just under a month.

Plus, they grow well among other vegetables, so feel free to grow them in between your lettuce, swiss chard or even your kale.

Did you also know that radishes don’t need full sun to thrive? If you have a garden spot that’s partially shady, go ahead and plant radishes there because they will grow!

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Ways to Use This Picked Radish Recipe

As with other favorite condiments, there are countless ways to use these pickled radishes.

Radishes provide a lovely bite without overpowering other flavors that you might be enjoying (the way raw onion can).

Quick-pickled radishes offer a sweeter, spicier flavor than their fresh counterparts. That’s why they are the perfect complement to so many dishes.

Here are a few different ways we use quick-pickled radishes in our house as well as other ideas of how to use them:

  • To add a tangy, crunchy zip to salads
  • Use on sandwiches
  • Replace pickles on burgers
  • Freshly toasted bread
  • Add to Mexican dishes
  • Enjoy with any summer barbeque recipe
  • Eat them as a snack (like pickles)

Most commonly, we love to eat them as a side dish! I set out a jar at meals no matter what is being served and let everyone scoop a few for the side of their plate.

Inevitably, they will take a few more spoonfuls and gobble them up with tabbouleh, potatoes, or whatever else happens to grace their plates that day.

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Pickled Radish Recipe Tips

With that being said, here are a few tips you will need to know when making pickled radishes at home!

It Will Smell

It’s worth noting that whenever you cook with vinegar, it will make your house smell.

Along those lines, I just have to say upfront: pickled radishes stink. They really smell terrible when you open up the jar. The vinegar smell is very pungent, but the experience of putting them in your mouth and eating them is completely different.

A 180-degree difference!

These pickled radishes taste incredible; in fact, they don’t taste anything like the way they smell!

The Thinner The Better

When you make this recipe, be sure to slice your radishes as thin as you can. The thinner your radishes, the more it’ll suck up the pickling liquid, and the faster your jar of pickled radishes will be closer to being ready to eat.

To do this, I recommend using a mandoline slicer since I find it to be extremely helpful when slicing your radishes. It also helps you to slice them quickly and as thin as you wish while keeping them all uniform.

FYI: Using a mandoline will help you speed up your slicing, but it’s also an easy way to lose the tip of your finger if you don’t use your mandoline carefully. If you prefer to slice by hand, a sharp chef’s knife works well.

How to Make Quick-Pickled Radishes

Have you ever wondered how to pickle radishes? If you love pickled foods and easy recipes, this recipe is for you.

Don’t have radishes on hand or in your garden? You could try making this recipe with thinly-sliced red onions or carrots instead. Or, get really adventurous and try making this recipe with all three veggies!

Quick-Pickled Radishes Ingredients:

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Pickled Radish Recipe Directions

  1. Prepare your radishes by slicing off the tops and bottoms of the radishes. Next, use a mandoline or sharp chef’s knife to slice the radishes into very thin slices.
  2. Heat up everything but the garlic and radishes in a small saucepan until everything is dissolved and boiling.
  3. Pack clean canning jars with thinly sliced radishes and a clove of garlic. Pour the hot liquid over the radish slices until fully covered and let cool. Once cooled, put the lid on your jar and place the closed jar in your refrigerator.
  4. Your pickled radishes are ready to eat after 24 hours. Store in the fridge for up to 3-4 weeks (if they last that long).

Didn’t I tell you that this recipe was an easy one? Regular pickles take a lot of time and more effort, which will make this pickled radish recipe your favorite to make! Trust me, you’ll make it again soon because they will disappear so fast.

So, this summer, re-introduce yourself to the radish. Go grab a bunch and pickle them!

More Garden Recipes to Love

  • The Best Ever Deli-Style Sour Pickles Recipe
  • Chive Blossom Vinegar and Vinaigrette
  • Lavender Soda + Lavender Syrup + Lavender Lemonade
  • Fresh Herb Finishing Salt Recipe
  • Infused Strawberry Vinegar

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Print Recipe

5 from 1 vote

Super Quick Pickled Radishes

Pickled radishes are a simple —and tasty!— way to use up extra produce from your garden.

Prep Time5 minutes mins

Cook Time10 minutes mins

Rest time1 day d

Total Time1 day d 15 minutes mins

Course: Vegetable

Cuisine: Korean

Keyword: healthy, pickled, radish

Servings: 10

Calories: 30kcal


  • Wide-mouth Mason jar



  • Slice off the top and the bottom of the radishes, then use a mandoline slicer or a knife to cut the radishes into thin, even slices.

  • Set aside the radishes and garlic. Heat all the remaining ingredients in a saucepan until dissolved.

  • Add your sliced radishes and garlic to the mason jar(s), then pour the hot liquid over the top until covered.

  • Let the liquid cool, then add the lid and place in the refrigerator.

  • Wait 24 hours and enjoy!


The pickled radishes last 2-3 weeks in the fridge.


Calories: 30kcal

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Pickled Radishes - Super Simple Recipe (2024)


Is it okay to eat pickled radish everyday? ›

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

Can you use pickle juice to pickle radishes? ›

Another favorite is pickled radishes and red onions. Heat the juice until it is just simmering, pour it over a bowl of thinly sliced radishes and red onions, and let them marinate overnight in the fridge. Really yummy on sandwiches, especially tacos.

What do Koreans eat pickled radish with? ›

In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish. The round cylinder-shaped pickled radish is cut in half lengthwise and served thinly sliced. Simply put, it is half-moon shaped. Sprinkle with vinegar to enhance the sour taste.

How long do pickled radish last? ›

Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

Why do Asians eat pickled radish? ›

Danmuji is pickled daikon radish, and is a key ingredient in kimbap as well as a garnish to a variety of dishes, including Korean porridge. With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal.

Why can't you eat radish and cucumber together? ›

But do you know that cucumber and radish should not be eaten together because cucumber contains ascorbate, which acts to absorb vitamin C? For this reason, cucumber and radish should not be eaten together.

Is apple cider vinegar better for pickling? ›

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

Can I reuse the brine from pickled radish? ›

I'm here to say, yes! You can absolutely reuse that brine as long as… You're only using it to make refrigerator pickles. Once a brine has been used to can something, that's it.

Should you throw away pickle juice? ›

Don't throw out that leftover pickle juice. It's potent.

There may be one or two extra pickles hanging out in a pool of brine in their final hour. We don't blame them, brine juice is a good place to hang out. It's loaded with flavor and nutrients. It is super underrated if we do say so ourselves.

Why is Japanese pickled radish yellow? ›

It's left to pickle for about a month. Some have a more pale cream color due to a shorter fermentation period. The bright yellow hue of traditionally made takuan is from turmeric, gardenia fruit, or safflower. Mass-produced versions include food coloring to achieve the same bright yellow effect.

Why is pickled radish pink? ›

The sweet-sour pickling brine takes off a bit of the sharpness and adds tartness and a nice hint of sweetness. The colour of the red radish skin soon starts to diffuse into the brine turning again the white radish slices into pale pink ones.

What are the side effects of pickled radishes? ›

Notes and side effects

Depending on how pickled beets are made, some varieties of pickled radishes can contain a lot of table salt and added sugars. Research links excess sugar and salt intake to poor health and an increased risk of conditions like heart disease and type 2 diabetes.

Are radishes a Superfood? ›

By that definition, radishes could be considered a superfood, as they are high in vitamins and minerals, low in calories, and have cancer-fighting properties and a low glycemic index.

Is radish good for liver? ›

Radish is a good source of antioxidants, which includes vitamin C. Consuming radish juice, soup or broth can help in reducing the oxidative stress and damage caused by free radicals. It further helps in protecting liver cells and boosts liver cell regeneration.

Is too much pickled radish bad for you? ›

Depending on how pickled beets are made, some varieties of pickled radishes can contain a lot of table salt and added sugars. Research links excess sugar and salt intake to poor health and an increased risk of conditions like heart disease and type 2 diabetes.

Are pickled radishes healthy? ›

Eating pickled radish can be a healthy addition to your diet, as it provides a good source of vitamins and minerals. Radishes are low in calories and high in vitamin C and other antioxidants. However, the nutritional value of pickled radish can vary depending on how it is prepared and the ingredients used.

Is it OK to eat pickled vegetables every day? ›

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

Is it okay to eat pickled vegetables everyday? ›

Although pickles have some health benefits, it's not a good idea to eat pickles every day because they tend to be high in salt. Too much sodium can: Increase water retention. Cause hypertension.


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