Easy Quick Pickled Radishes with Vinegar and Garlic
These are the best easy, quick pickled radishes for tacos, salads, sandwiches, and wraps. (And they're delicious all on their own, too!) Use any type of vinegar, along with garlic and a few more simple ingredients, to make pickled red radish slices in less than an hour.
Pickled radishes are basically the cure for any bland or boring meal. They instantly upgrade the flavor and texture of almost every dish. It's a great recipe to make during spring, when radishes are in season.
Add them to Vegan Cranberry Chickpea Salad Sandwiches, a Green Goddess Crunchy Tofu Wrap, Tempeh Tacos, or a charcuterie board. You can't go wrong eating them right out of the jar, too!
Even if you think you don't like radishes, don't count this recipe out. The flavor is more vinegary and salty than full-on radish-y. But they still have that crisp and crunchy bite. So good.
Unlike fermented pickles, which take days or weeks to make, quick pickles (also called refrigerator pickles or vinegar pickles) are ready fast—like within an hour fast.
If you want to make more pickled veggies, try pickled carrots with a spicy jalapeño option. For a fruit option, make pickled watermelon rind.
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Ingredients
Here's what you'll need for pickling radishes in the refrigerator.
- Radishes (I use red radishes)
- Garlic
- Pepper (such as serrano or jalapeño, optional)
- Vinegar (white vinegar, white wine vinegar, red wine vinegar, whie balsamic vinegar, apple cider vinegar, or rice vinegar)
- Water
- Sugar (optional)
- Salt
Instructions
Pickling radishes is simple with this method. Here are the basic steps:
Remove the greens and wash the radishes in water.
Cut the radishes into thin slices. You can use a knife and cutting board or a mandoline slicer for this step.
Put smashed garlic cloves and a halved serrano or jalapeño pepper (along with any other flavor add-ins you choose) in a jar.
Add the sliced radishes.
Whisk vinegar, warm water, sugar, and salt to make the pickle brine.
Pour the brine into the jar. (The radishes should be fully covered in brine. Add a little more water if you have dry radishes on top.)
Then, just close the lid and refrigerate the radishes for at least 30 minutes, but preferably for one hour or overnight.
Hint: the flavors will continue to develop as the radishes soak in the fridge. (The color will turn a more vibrant pink with time, too.) Feel free to taste one every 30 minutes or so until you're satisfied with the result.
Substitutions
This recipe is already free of most common allergens. It's also gluten-free and vegan-friendly. Here are some substitutions you can make depending on your preferences.
- Radishes - feel free to try this with another type of thinly sliced radish. Substitute watermelon radishes, white radishes, or daikon radish. You can also pickle whole or halved radishes—just let them sit in the fridge overnight so they have more time to soak up the flavors of the brine.
- Vinegar - any type of vinegar works. Some options are white vinegar, white wine vinegar, red wine vinegar, white balsamic vinegar, apple cider vinegar, and rice vinegar. Just keep in mind that the radishes will take on the flavor of whatever vinegar you use.
- Sugar - use organic sugar if you want the recipe to be strictly vegan. You can also substitute maple syrup or agave nectar. Omit the sugar for a sugar-free version. (It'll be less sweet but still taste great!)
- Chile Pepper - substitute crushed red pepper flakes for the fresh chile pepper. Start with ½ teaspoon and increase according to your taste. You can also leave out the pepper completely if you want the flavor to be mild.
Variations
There are so many ways to make these pickled radishes your own. Here are a few ideas.
- Spicy - add extra hot chile peppers and/or crushed red pepper flakes
- Sweet - increase the sugar or add maple syrup, honey, or agave nectar
- Mixed vegetable - add carrots, red onions, cucumbers, shallots, zucchini (or zoodles), or red cabbage
- Zesty - add lemon or lime wedges
- Mexican - add lime juice, cilantro, and extra jalapeño or serrano peppers
- Asian - use rice vinegar and add ginger
- Herby - add fresh dill
- Lemon, ginger, and maple - add lemon wedges and ginger and use maple syrup instead of sugar for a twist on the flavor
- More add-ins - try mustard seeds, black peppercorns, or coriander seeds
See my full Quick Pickle Tutorial for more tips and inspiration! I also have a post about Pickled Watermelon Rind if you're looking for another pickling idea.
Equipment
As far as equipment goes, you really only need a jar with a lid. I use a 0.5 liter glass jar, which is just over 16 ounces (or 2 cups).
Optionally, you can use a mandoline slicer to cut the radishes if you want. If you don't have one, a knife and cutting board will work just fine.
Storage
Store pickled radishes in a jar with a lid in the fridge for up to three weeks. Just note that the radishes will be the most crisp and fresh within the first few days.
I have read that you can freeze pickled vegetables for several months, but I haven't tried it myself. Let me know in the comments if you have any experience with this!
Top tip
This recipe is really forgiving, so don't be afraid to adjust the flavors of the liquid brine to suit your tastes.
Use your favorite type of vinegar. Add more sugar for sweeter pickles, or completely omit sweetener if you want to make them sugar-free. You can also add more salt if you want to amplify that flavor.
There are so many options!
Frequently Asked Questions (FAQs)
Store pickled radishes in a jar with a lid in the refrigerator for up to three weeks. The radishes will be the most crisp within the first five days.
You can simply leave the sugar out of the pickle brine. It's optional.
Pickled radishes are great with tacos and other Mexican-inspired dishes. You can also add them to salads, sandwiches, wraps, toast, and grain bowls.
Having pickled radishes on hand is a great way to add more vegetables to your diet. They contain vitamin C, which is an antioxidant. Just be mindful of your serving size if your doctor has instructed you to limit sodium.
📖 Recipe
Easy Quick Pickled Radishes
Equipment
- 0.5 liter jar with lid
- Knife and cutting board or mandoline slicer
- liquid measuring cup
Ingredients
- 3 cloves garlic, peeled and smashed
- 1 serrano or jalapeño pepper, halved lengthwise (optional)
- 1 bunch radishes, greens removed, cleaned, and thinly sliced (12-14 radishes)
- ½ cup vinegar (see note)
- ½ cup warm water
- 2 tablespoons sugar (optional, see note)
- 2 teaspoons salt
Instructions
- Add garlic, serrano or jalapeño pepper (if using), and radishes to a jar with a lid.
- In a liquid measuring cup, whisk the vinegar, water, sugar (if using), and salt.
- Pour the vinegar mixture into the jar of radishes.
- Cover the jar and refrigerate for at least 30 minutes, or until desired flavor is reached. (I like the radishes best after at least 1 hour of soaking.)
Video
Notes
Meal Prep Ebook
Find more make-ahead recipes in my ebook, Easy Vegetarian Meal Prep.
Thank you for this simple and delicious recipe. I use it all the time! I eat them with pulled pork, shredded beef, in tacos, in a burrito bowl. You name it, I put them in there. Perfect proportions too!
Thanks, Erin! So glad you enjoy the recipe and love your serving ideas!
Pin your site now on.. helpful to me much!
Glad to help!
Easy to do pickled radishes, try it with red wine vinegar… yummy !
Thanks for trying the recipe, Kenny!
First time quick pickling - great recipe thanks Tried it twice; first according to recipe which was really good, second substituted white balsamic vinegar for rice wine vinegar and mirin instead of sugar - same proportions. I think substitutions were an improvement. Thanks. Henry
Hi Henry, thanks for trying my recipe! Your substitutions sound great, thank you for sharing!
Thanks for the recipe – I’m hoping to try this tonight! Just curious to know approximately how many radishes are used in this recipe?
Thank you,
Hi Felipa, I use 1 bunch, which is about 12 radishes, for this recipe. Hope you enjoy it!
Oops I did not read all the comments until now and it tells in the comment how long SORRY ABOUT THAT MY MISSTEACK SO I HAVE MY ANSWER HAVE A GREAT SAFE DAY😃🍁🍃 I WILL BE MORE CAREFULL AND READ ALL THE COMENTS I AM EMBAREST 😏
No worries, Bobbie! 🙂 I apologize for not making the storage instructions more clear. I added the 2 month date to the notes in the recipe card so it's easier to find. Thank you!
Could someone please tell me how long the pickled radishes can be in the FRIGE I need to know this I don't want to get sick due to spoiling rather be safe then sorry place tell me real soon thank you have a safe great safe day 😃🍁🍃
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!
Fennel sounds so delicious! I'm going to have to try that. Thanks for commenting, Dandre!
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
Happy to share, Lisa. Thanks for commenting!
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 ☺️
That's so great to hear, Angelica! 🙂 Thanks for leaving a review!
Wow… It’s great. I tried it and I very like.
Thanks, Kristin!
Wow... It's great. I tried it and I very like. Thanks you!
Thanks! Glad you enjoyed the recipe
It's great. But I don't know how long I can store it. Can you tell me that? Thanks you!
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!
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!
So glad you enjoyed them! 🙂
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
Thanks so much, Holly! I love the idea of using the liquid to flavor rice. Genius!
Stephanie, it's amazing! I just randomly found your blog looking for this recipe. Awesome! Good for you!
Thanks so much, Anna! Glad you found the blog. 🙂
Stephanie, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Thanks so much, Olga! Let me know if you give the recipe a try.
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! 🙂
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 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!