preserve · Preserve

How to Pickle Radishes

Slice radishes thin, pack them in a jar, and pour hot vinegar brine over them. They'll be ready to eat in an hour and keep getting better for weeks. The key is getting your salt-to-vinegar ratio right and letting the heat do the work of breaking down that sharp radish bite.

Total time: 25 min
Hands-on: 15 min
Serves: 1
Difficulty: Easy

Ingredients

1 cup white vinegar
1 cup water
1 tablespoon salt
1 tablespoon sugar

Step by step

Prepare the radishes. Trim the greens and roots, scrub clean, then slice into thin coins about 1/8 inch thick. You want them thin enough to pickle through but thick enough to keep some crunch.
Pack the jar. Layer the sliced radishes in a clean mason jar. Press them down gently but don't crush them. Leave about an inch of headspace at the top.
Make the brine. In a small saucepan, combine 1 cup white vinegar, 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar. Bring to a rolling boil, stirring until the salt and sugar dissolve completely.
Pour and seal. Pour the hot brine over the radishes, making sure they're completely submerged. Tap the jar to release air bubbles, then screw on the lid.
Cool and store. Let the jar cool to room temperature, then refrigerate. They're ready to eat in an hour but taste best after 24 hours. They'll keep for up to 2 months refrigerated.

Tips & troubleshooting

Use the smallest radishes you can find - they're less woody and pickle more evenly
If your radishes are very spicy, salt them lightly and let them sit for 15 minutes before rinsing and pickling
Save the pink pickling liquid - it makes an excellent base for salad dressing or cocktail mixer
Cut radishes just before pickling to prevent them from drying out and losing their snap

Variations

Japanese-style with rice vinegar. Use rice vinegar instead of white vinegar and add a strip of kombu seaweed to the jar. The result is milder and slightly sweet.
Spiced radish pickles. Add whole peppercorns, mustard seeds, or red pepper flakes to the jar before pouring the brine. Dill fronds work well too.
Quick cucumber-radish mix. Combine radish slices with thin cucumber rounds in the same jar. Use the same brine ratio but add a bay leaf.

Questions

Why are my pickled radishes mushy?: Either your brine was too hot when you poured it, or the radishes were cut too thin. Let the brine cool for a minute or two before pouring, and aim for slices that are about as thick as a nickel.
Can I reuse the pickling liquid?: Yes, but only once. Strain out any radish pieces and bring the liquid back to a boil before using it again. The second batch won't be quite as crisp.
How do I know if they've gone bad?: Fresh pickled radishes stay bright and crisp. If they turn slimy, smell off, or the brine becomes cloudy, toss them out.
Do I need to sterilize the jars?: For refrigerator pickles like these, just wash the jar well with hot soapy water. The vinegar and refrigeration do the preservation work.