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    Home » Recipes » Courses » Condiments

    Quick Pickled Radishes (& Carrots)

    Published: August 5, 2020 · Updated: August 27, 2020 by Kari · Leave a Comment · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no cost to you.

    RECIPE ↓
    a pin image of a jar of pickled carrots and radishes
    a pin image of a bowl of candy radishes with leafy greens
    a pin image of a jar of pickled carrots and radishes
    a pin image of a bowl of candy radishes with leafy greens
    a pin image of a jar of pickled carrots and radishes

    Pickled radishes are crunchy and tangy with a little bit of bite. They are perfect for topping salads, tacos, and burgers, and are a great way to extend the life of summer produce.

    I grew a ton of radishes this year in an effort to bait caterpillars before they could eat my tomato plants. (I planted the radishes around the base of the tomato plants and sprayed them with bacillus thuringiensis - the caterpillars ate the radish leaves before getting to the tomatoes this year!)

    Mixed with crunchy carrots, these radishes are perfect to add to any dish.

    an overhead image of a jar of pickled carrots and radishes
    PIN THIS RECIPE FOR LATER!

    🥘 Ingredient Notes

    the ingredients needs to pickle radishes and carrots, labeled
    • Radishes and Carrots, thinly sliced - the thinner they are sliced the more pickle-y they will be
    • Water
    • Distilled White Vinegar
    • Honey (You can also use maple syrup or white sugar)
    • Kosher salt
    • Crushed Red Pepper Flakes

    Optional Additions

    • Cilantro leaves and stems, roughly chopped
    • Mustard Seeds
    • Jalapeño, thinly sliced
    • Garlic, thinly sliced

    🍽 Equipment Needed

    • A Small Saucepan
    • A Sharp Knife
    • Measuring Spoons
    • Measuring Cups
    • A Wide Mouth Mason Jar
    a bunch of candy radishes on a weathered deck with leafy greens

    🥣 How to Make It

    These pickled radishes are so easy to make and they are SO GOOD. I put them on so many things.

    To prepare the radishes, wash them really well - soak them if they just came out of the ground and are filthy - the chop off the top and bottom.

    a metal bowl of washed candy radishes

    Then, thinly slice either by hand using a really sharp knife or use a mandolin.

    To prepare the carrots, wash, peel, and also slice off the ends. Thinly slice carrots as well, either by hand using a really sharp knife or using a mandolin.

    sliced radishes and carrots on a white cutting board

    Now, make the brine. In a small pot or saucepan, combine vinegar, water, honey, salt, crushed red pepper flakes, and mustard seeds.

    Bring this mixture to a boil, stirring until the honey dissolves.

    pickling brine cooking in a black pot with a red spatula

    While the brine comes to a boil, pack the sliced vegetables (and optional cilantro, jalapeño, or garlic) into a wide-mouth mason jar.

    a jar of sliced carrots and radishes

    Pour the mixture over the vegetables and agitate it a little to make sure that the brine gets into all the nooks and crannies of the vegetables.

    an overhead image of a jar of pickled carrots
    a jar of sliced carrots and radishes in brine from the side

    Let the mixture cool to room temperature and then cover. The pickles can be eaten immediately or refrigerated for later. The pickles will keep well in the refrigerator for 3 - 4 weeks, although they will begin to lose their crispiness after about a week.

    an overhead image of a jar of pickled carrots and radishes
    Button linking to the Pinterest page for Southern Bytes.

    🥫 Storage/Shelf Life/Reheating

    Quick pickles can be eaten immediately or refrigerated for later. The pickles will keep well in the refrigerator for 3 - 4 weeks, but they will begin to lose their crispiness after about a week.

    ✏️ Helpful Tips

    • Enjoy pickled radishes within a week for optimum crispiness.
    • Pickled radishes are great on top of salads, burgers, sandwiches - almost anything you can think of.
    • This recipe can easily be doubled.
    a bowl of candy radishes with big leafy greens

    Have You Tried This Recipe?
    Please rate it and leave a comment below. I would love to hear what you think!

    an overhead image of a jar of pickled carrots and radishes

    Quick Pickled Radishes (and Carrots)

    5 from 1 vote
    Kari
    Pickled radishes are crunchy and tangy with a little bit of bite. They are perfect for topping salads, tacos, and burgers, and are a great way to extend the life of summer produce.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 3 mins
    Cook Time 5 mins
    Resting Time 5 mins
    Total Time 13 mins
    Course Condiments
    Cuisine American
    Servings 16
    Calories 17

    Video

    Equipment

    • measuring spoons
    • measuring cups
    • a sharp knife
    • a cutting board
    • a wide mouth mason jar

    Ingredients
      

    • 1 ½ cups thinly sliced radishes and carrots use a mix of radishes and carrots (or just radishes) - the thinner they are sliced the more pickle-y they will be
    • ¾ cup water
    • ¾ cup distilled white vinegar
    • 3 tablespoons honey
    • 2 teaspoons kosher salt
    • ½ teaspoon crushed red pepper flakes add more if you want these to be really spicy

    Optional

    • 2 - 3 tablespoon cilantro leaves and stems, roughly chopped
    • ½ teaspoon mustard seeds
    • 1 jalapeño thinly sliced
    • 2 cloves garlic thinly sliced

    Instructions
     

    • To prepare the radishes, wash them really well - soak them if they just came out of the ground and are filthy - the chop off the top and bottom. Then, thinly slice either by hand using a really sharp knife or use a mandolin.
    • To prepare the carrots, wash, peel, and also slice off the ends. Thinly slice carrots as well, either by hand using a really sharp knife or using a mandolin.
    • Now, make the brine. In a small pot or saucepan, combine vinegar, water, honey, salt, crushed red pepper flakes, and mustard seeds.
    • Bring this mixture to a boil, stirring until the honey dissolves.
    • While the brine comes to a boil, pack the sliced vegetables (and optional cilantro, jalapeño, or garlic) into a wide-mouth mason jar.
    • Pour the mixture over the vegetables and agitate it a little to make sure that the brine gets into all the nooks and crannies of the vegetables.
    • Let the mixture cool to room temperature and then cover. The pickles can be eaten immediately or refrigerated for later. The pickles will keep well in the refrigerator for 3 - 4 weeks, although they will begin to lose their crispiness after about a week.

    Notes

    Tips
    • Enjoy pickled radishes within a week for optimum crispiness.
    • Pickled radishes are great on top of salads, burgers, sandwiches - almost anything you can think of.
    • This recipe can easily be doubled.

    Nutrition

    Serving: 2tbspCalories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 297mgPotassium: 25mgFiber: 1gSugar: 3gVitamin A: 36IUVitamin C: 3mgCalcium: 4mgIron: 1mg

    Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

    Keyword pickled carrots, pickled radishes, quick pickles
    Tried this recipe?Mention @southernbytes or tag #southernbytes!
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    About Kari

    I am a WordPress Developer, Food Blogger, and Health Coach. I love to cook and experiment with fun new recipes. I hope you enjoy!

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    Hi, I'm Kari!

    I am a WordPress developer, food blogger, and health coach. I love to cook and experiment with fun new recipes. I hope you enjoy!

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