Pickled Radishes


Our garden is very happy lately. A little bit of rain, a little bit of sunshine…  We ended up with a ton of radishes that needed to be pulled right before heading out of town. We figured the best way to keep them fresh was to pickle them. Pickled radishes are so good on salads, tacos, sauteed cabbage…and so much more.



Super easy: slice the radishes thinly and fill a mason jar.


Add desired seasonings.


Bring water, vinegar, salt and sugar to a boil, and pour over radishes.


Let cool, cover and store in your fridge.  You could use this bring with a variety of thinly sliced vegetables (I’m thinking carrots, cauliflower) and experiment with the spices to see what you like best.

Pickled Radishes

  • Servings: many
  • Difficulty: Easy
  • Print

1 large bunch of radishes, thinly sliced
1 pinches of red pepper flakes
1 tsp mustard seed
whole peppercorns
4 garlic cloves, sliced
6 Tbsp sugar
1 1/2 c white vinegar
1 1/2 c water
4 tsp salt


Combine radishes and seasonings in a jar. Bring vinegar, water, sugar and salt to a boil and pour over radishes. Let cool before storing in your fridge. These should last about a month in your fridge (if you can keep from eating them all before then!).


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Filed under cooking, Recipes, Side Dishes, Vegetable

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