Quick Pickled Radishes

July 27, 2020  •  Condiments,

I’ve been getting gorgeous radishes from my CSA farm this year – the problem is, just too many for me to eat in one week. So last week I took the larger, unruly looking ones and did a quick pickle on them. These will last for up to 3 months in the refrigerator, and are a great condiment on tacos, burgers, or Asian dishes.

Quick Pickled Radishes
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 12
  • 1 cup water
  • 1 cup vinegar (see notes)
  • 2 teaspoons sea salt
  • 2 teaspoons sugar
  • A few crushed peppercorns
  • 3 cups sliced radishes
  • 1-2 fresh bay leaves
  1. Combine the water with the vinegar, salt, and sugar in a small saucepan and heat until the salt and sugar dissolve.
  2. Add the peppercorns and radishes to a quart jar and pour the vinegar mixture over the top. Tuck in the bay leaves and refrigerate for at least 1 day before using.
I used ⅓ cup each of white vinegar, red wine vinegar, and cider vinegar, but any of these alone will also work.


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