Quick Pickled Radishes Recipe
Quick Answer
Quick pickled radishes: thinly slice 1 bunch of radishes into a jar. Boil 1/2 cup each white vinegar and water with 1 tbsp sugar and 1 tsp salt. Pour over radishes. Cool and refrigerate. Ready in 30 minutes, best after 1 hour.
By RecipesQueen Kitchen • June 15, 2026
Quick pickled radishes transform ordinary radishes into a vibrant, tangy condiment that brightens everything from tacos to sandwiches to grain bowls. The pickling process mellows the radishes' peppery bite while turning them a beautiful magenta pink. Ready in just 30 minutes, they keep for weeks in the fridge and are a versatile addition to any kitchen.
Ingredients
- 1 bunch radishes (about 10-12), thinly sliced
- 1/2 cup white vinegar or rice vinegar
- 1/2 cup water
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 clove garlic, smashed (optional)
- 1/4 tsp black peppercorns
Instructions
- 1
Pack thinly sliced radishes into a clean jar or container.
- 2
Combine vinegar, water, sugar, salt, garlic, and peppercorns in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve.
- 3
Pour the hot brine over the radishes. They should be fully submerged.
- 4
Let cool to room temperature, then cover and refrigerate. Ready in 30 minutes, best after 1 hour. Keeps 3 weeks in the fridge.
Nutrition Facts (per serving)
Frequently Asked Questions
Why did my pickled radishes lose their color?
Radishes lose some color during pickling but should still be pink. If they turned completely pale, the vinegar-to-water ratio may be too low. Using rice vinegar helps preserve the pink color better than white vinegar.
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