Quick-Pickled Radishes Recipe
A hot brine poured over thinly sliced radishes penetrates quickly because the slices are thin and the vinegar is still warm, so the radishes pick up real tang in under an hour instead of the days a true fermented pickle needs.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 45 min
- Servings
- 6
Ingredients
- 1 lb radishes, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp salt
- 1 clove garlic clove, smashed
- 1/2 tsp black peppercorns
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Instructions
- 1Pack the thinly sliced radishes into a clean pint jar along with the garlic and peppercorns.
- 2Combine the vinegar, water, sugar, and salt in a small saucepan and bring to a simmer, stirring until the sugar and salt dissolve.
- 3Pour the hot brine over the radishes, making sure they're fully submerged.
- 4Let the jar cool uncovered on the counter for 15 minutes, then seal with a lid.
- 5Refrigerate for at least 30 minutes before eating, though flavor keeps improving over the first 24 hours.
Tips & variations
- Slice the radishes on a mandoline for even, thin rounds, thickness is what determines how fast they pickle.
- Swap in a sliced jalapeño or a bay leaf for a different flavor angle without changing the base method.
- Rice vinegar in place of white vinegar gives a milder, slightly sweeter pickle that works especially well on tacos.
Storage & reheating
Store in the refrigerator, fully submerged in brine, for up to 2 weeks. No reheating involved, these are meant to be eaten cold or at room temperature straight from the jar.
Nutrition
Very low in calories, the brine adds sodium but essentially no fat or significant carbohydrate per serving.
Tips from the Tulo kitchen
- These are a refrigerator pickle, not a shelf-stable canned one, they need to stay cold and get eaten within a couple weeks.
- The brine is reusable once for a second batch of radishes, though the pickle will be milder the second time around.
FAQ
How long do quick-pickled radishes last?
About 2 weeks in the refrigerator, as long as the radishes stay submerged in the brine and you use a clean utensil each time you take some out.
Do I need to can or process the jar?
No. This is a quick refrigerator pickle, not a shelf-stable canned pickle, so there's no water bath or processing step, just cool, seal, and refrigerate.
Can I use this brine on other vegetables?
Yes, the same ratio works well on thinly sliced cucumbers, red onion, or carrots. Just adjust the pickling time slightly for thicker cuts.
