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.
🥘 Ingredient Notes
- 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
🥣 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.
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.
🥫 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.
📋 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.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Quick Pickled Radishes (and Carrots)
Video
Equipment
- 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
- 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
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
