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an overhead image of a jar of pickled carrots and radishes
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5 from 1 vote

Quick Pickled Radishes (and Carrots)

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.
Prep Time3 mins
Cook Time5 mins
Resting Time5 mins
Total Time13 mins
Course: Condiments
Cuisine: American
Keyword: pickled carrots, pickled radishes, quick pickles
Servings: 16
Calories: 17kcal
Author: Kari


  • 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


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


  • 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.



  • 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.


Serving: 2tbsp | Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg