You’re only 30 minutes away from crunching into spicy, quick-pickled radishes that make any meal a little more interesting.
Tacos are a common occurrence in this household, so I’m always on the lookout for ways to change up the fillings and toppings. (Past favorites include crunchy avocado wedges and tropical fruit salsa.)
The other day I felt inspired to quick-pickle the bunch of radishes in my fridge. I’ve been using them on black bean tacos and all things Mexican (plus just about everything else) since. Radishes are one of those veggies that just work for pickling. Slightly spicy with refreshing crunch.
Unlike fermented pickles, quick pickles are ready fast—like by the time the rest of your dinner is ready fast. This is hands down the easiest way to make your own pickled veggies at home.
Stir thinly sliced radishes, smashed garlic cloves, a chile pepper (leave it out if you don’t want the heat), rice vinegar, water, sugar, and salt. Cover, refrigerate, wait about 20 minutes, eat. So easy.
If you don’t have radishes, try this recipe with thinly-sliced carrots or red onion. (Or try a combo with all three!)
Use pickled radishes as a condiment on Mexican food, sandwiches, salads, or peanut noodles. They’d also make a delicious addition to basically any summer-BBQ recipe. Nothing wrong with eating them straight out of the jar, either!
These quick-pickled radishes are ready in 30 minutes and perfect for tacos, sandwiches, noodle bowls, salads, and more.
- 12-14 radishes, thinly sliced (1 bunch, see note)
- 3 cloves garlic, peeled and smashed
- 1 chile pepper, halved and smashed (such as Thai chile pepper, optional, see note)
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 tablespoons sugar (see note)
- 2 teaspoons salt
Stir radishes, garlic, chile pepper, rice vinegar, water, sugar, and salt in a jar with lid. Cover and refrigerate at least 20 minutes.
I sliced radishes with mandoline slicer set to 1/8-inch.
Substitute any chile pepper (such as jalapeño, serrano, or habanero) for Thai chile pepper.
I used raw cane sugar. Substitute coconut sugar for cane sugar if desired.
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Hi Steph,
I recently went on a Keto diet (– not so much for weight loss, but for the promised mental sharpness and the remotely-possible hope of combating Alzheimer’s down the road, which both my mom and grandmother we’re cursed with).
I was happy to find this super quick & super easy pickled radishes recipe with super low carbs, provided the 2 tablespoons of sugar it calls for is traded out for a no-carb alternative; I chose to use “SweetLeaf” — a stevia sweetener. I made up a jar of it last night but didn’t do a taste test till this afternoon.
Oh. My. Goodness. These are WONDERFUL! We are talking best thing I’ve eaten in a week. You are brilliant, Steph! Whether or not I am able to stay on this very restrictive diet, I plan to have a jar of these pickled radishes in my refrigerator from now on!
Hi Mary, thanks so much for taking the time to comment. I’m SO happy you found a recipe that fits your lifestyle. Using stevia is a smart swap if you don’t want to use sugar. Love it!
How suitable is this recipe for big batch radish processing for long-term storage, presumably in the fridge?
Hi Steve, I haven’t tested this recipe in large batches, but it should work fine with proper sterilization/storage. I’d love to hear how it goes if you try it. Thanks!
Hi Stephanie,
Really excited to try this recipe, but I have one question, how long do these keep in the fridge?
Hi Amy! Our quick pickles stayed fresh in a mason jar in the fridge for about two months. Enjoy and please let me know if you try it! 🙂