Easy Quick Pickled Radishes

a head on image of a jar of pickled radishes with a twine bow.

An easy way to prepare seasonal radishes from the local market or your own garden. Tart, sweet and salty with great crunch, these quick pickled radishes are easy to make. The pickling process needs a minimum of 8 hours, but prep is quick and they make a great addition to sandwiches or salads! Because these are not canned or heat processed, these MUST to be stored in the fridge. Makes 3 250ml jars. See notes above regarding safety precautions.

Course condiment

Cuisine American, Canadian, European

Keyword quick pickled radishes, refrigerator pickled radishes

Prep Time 10

Cook Time 5

Pickling Time 8

Total Time 15

Servings servings

Calories 33kcal

Author Heidi Richter

Equipment

3- 250ml mason jars with lids and rings

Ingredients

350 grams (approx. 3 cups) Radishes well washed, stem and leaves removed
1 tablespoon peppercorns
2 cups white pickling vinegar 7% acetic acid
½ cup filtered water
⅓ cup organic cane sugar
1 teaspoon pickling salt

Optional

2 garlic cloves peeled
2 teaspoon mustard seed

Instructions

Prep the Jars and Radishes

Using hot soapy water, carefully clean 3- 250ml mason jars with lids and rings. Place the jars, lids and rings in a large pot and carefully pour boiling water over them to cover. Allow to sit for 5 minutes, then using tongs and heatproof gloves, carefully remove the jars, lids and rings from the water, discard any excess, and allow them to dry completely. Make sure all other equipment are thoroughly cleaned.
Divide the peppercorns and any optional seasonings evenly into each sterilized jar. Set aside.
Slice the radishes ⅛ inch thick and tightly pack them into the jars. The radishes should be packed tight enough that they won't float once brine is added.

Prepare the brine

In a medium pot, bring the vinegar, water, sugar, and salt to a boil and stir until the sugar and salt are dissolved. Using a canning funnel, carefully pour the brine into each jar until just covering the radishes, leaving a ½" of headspace. The radishes should all be immersed in brine.

Cool and store in the fridge

Put on the lid and screw on the rings. Let the jars cool to room temperature then place them in the fridge for minimum 8 hours before consuming, preferably overnight.

Notes

Kosher salt can be used in exchange for pickling salt so long as it does not contain any anti-caking agents or other additives.

If the radishes are not staying submerged in the brine, use a sterilized pickle weight to help.

Again, because these are quick pickles, they must stay refrigerated. These are best eaten within 1-2 weeks. However, if you observe any mold, fizzing, bubbles, slime, or other signs of spoilage, discard the pickles and do not eat them. All pickles carry some risk of food borne illness, however, quick pickles are generally quite safe to eat. Use your best judgement and when in doubt, discard.

Nutrition