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.
How to Make Quick-Pickled Radishes
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
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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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Mary says
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!
Stephanie McKercher, RDN says
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!
Steve Swartz says
How suitable is this recipe for big batch radish processing for long-term storage, presumably in the fridge?
Stephanie McKercher, RDN says
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!
Amy says
Hi Stephanie,
Really excited to try this recipe, but I have one question, how long do these keep in the fridge?
Stephanie McKercher, RDN says
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! 🙂
Olga says
Stephanie, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Stephanie McKercher, RDN says
Thanks so much, Olga! Let me know if you give the recipe a try.
Anna says
Stephanie, it's amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Stephanie McKercher, RDN says
Thanks so much, Anna! Glad you found the blog. 🙂
Holly says
Amazing combination with the garlic! I used dried chillies as that's all I had but they softened perfectly in the vinegar. Also, the leftover liquid is fabulous on rice! Thanks for a great recipe
Stephanie McKercher, RDN says
Thanks so much, Holly! I love the idea of using the liquid to flavor rice. Genius!
jaspurcat says
loved these - substituted agave for the sugar and it worked great. Used red and white radishes and a splash of red wine vinegar. Yum! Thanks!
Stephanie McKercher, RDN says
So glad you enjoyed them! 🙂
Teetine says
It's great. But I don't know how long I can store it. Can you tell me that? Thanks you!
Stephanie McKercher, RDN says
Hi Teetine, I've kept these pickles for about a month and they've held up well. You may notice the taste/texture changing over time, but they should keep for at least 2-4 weeks. Thank you!
thegiftsports says
Wow... It's great. I tried it and I very like. Thanks you!
Stephanie McKercher, RDN says
Thanks! Glad you enjoyed the recipe
Kristin says
Wow… It’s great. I tried it and I very like.
Stephanie McKercher, RDN says
Thanks, Kristin!
Angelica says
Great recipe! Made it for BBQ and the whole batch was gone in no time. Got more radishes today, making a double batch this time ☺️
Stephanie McKercher, RDN says
That's so great to hear, Angelica! 🙂 Thanks for leaving a review!
Lisa says
The color is impressive me much. I have seen many times in supermarket but not ever think about doing it. thank you much for this idea
Stephanie McKercher, RDN says
Happy to share, Lisa. Thanks for commenting!
Dandre says
Made them for the first time and loved it. But used organic cane sugar. And, in one jar put some thinly sliced fennel for a variation. Both came out delish! Today I’m going to try it with beets! I’ll let you know how it goes!
Thank you!
Stephanie McKercher, RDN says
Fennel sounds so delicious! I'm going to have to try that. Thanks for commenting, Dandre!