Refrigerator Pickled Radishes Recipe

I share my Quick Pickled Radish Recipe that preserves surplus garden radishes into handy jars ready for salads, sandwiches, or a simple side.

I love the way a jar of Refrigerator Pickled Radishes brightens a dull sandwich, but the first time I made them I was surprised how bold and crunchy they stayed. Fresh radishes from the garden sing in the jar when you pair them with apple cider vinegar, it wakes up everything you eat them with.

I keep jars in the fridge for quick salads or late night snacking, they never last long. They make simple sandwiches feel special and they last longer than you’d think.

If you like tang and snap you should try these, honestly theyre kinda addictive.

Ingredients

• Crunchy, peppery root veggies, theyre low cal, good fiber and vitamin C.
• Gives a sour tang, balances sweetness, contains acetic acid, helps preserve and brighten flavors.
• Adds mellow sweetness, tones down acidity, simple carbs, use sparingly if your watching sugar.
• Essential flavor booster, aids brining and preservation, but watch sodium, its bad in excess.
• Optional punch of savoriness, antimicrobial reputation, slices mellow with pickling, stronger raw.
• Fresh, grassy herb that kinda lifts tangy pickles, aromatic oils add brightness.
• Tiny seeds give subtle heat and nuttiness, add texture and warm spice notes.

Ingredient Quantities

• 1 bunch radishes, about 10 to 12 medium
• 1 cup distilled white vinegar or apple cider vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt or 1 and 1/2 teaspoons fine table salt
• 1 clove garlic (optional)
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon red pepper flakes (optional)
• 1 bay leaf (optional)
• 2 sprigs fresh dill or 1/2 teaspoon dill seeds (optional)

How to Make this

1. Wash radishes well, trim root tips and tops, then slice thin on a mandoline or sharp knife (halves or quarters work if you like chunkier pickles); you should have about 10 to 12 medium radishes ready.

2. Put a clean pint jar or similar container on the counter, add the optional garlic clove, 1/2 teaspoon whole black peppercorns, 1/2 teaspoon mustard seeds, 1/4 teaspoon red pepper flakes if using, and the bay leaf and dill (2 sprigs fresh or 1/2 teaspoon dill seeds).

3. Pack the sliced radishes tightly into the jar, pressing them down so they sit snug around the spices, leave about 1/2 inch headspace at the top.

4. In a small saucepan combine 1 cup distilled white vinegar or apple cider vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt (or 1 1/2 teaspoons fine table salt); heat just until the sugar and salt dissolve and the liquid barely simmers, stir to make sure it’s all dissolved.

5. Pour the hot brine over the radishes until they are fully submerged, press down with a spoon to remove air pockets, top up with a little extra water if needed so the radishes are covered.

6. Let the jar cool on the counter to room temperature, then seal with the lid and refrigerate; if you want the radishes crisper, chill the radishes in ice water for 20 to 30 minutes before packing them in the jar.

7. Give them at least a couple hours to pick up flavor, but they taste best after 24 hours; they continue to mellow over 2 to 3 days.

8. Store in the refrigerator and use within 2 to 3 weeks for best texture and flavor, discard if you see off smells or mold.

9. Quick flavor tips: use white vinegar for a brighter tang or apple cider vinegar for a milder note, add extra sugar for a sweeter brine, and tuck a fresh dill sprig in with each jar for a lovely herb aroma.

Equipment Needed

1. Mandoline slicer or a sharp chef’s knife, for thin even slices
2. Cutting board
3. Clean pint or mason jar with lid (or a similar glass container)
4. Small saucepan for the brine
5. Measuring cups and measuring spoons
6. Spoon or jar tamper/chopstick to press radishes and remove air pockets
7. Colander or sieve to rinse radishes
8. Bowl (for ice water if you want extra-crisp radishes)

FAQ

Refrigerator Pickled Radishes Recipe Substitutions and Variations

• Vinegar (1 cup): try rice vinegar for a milder, slightly sweet tang; white wine vinegar for a fruitier note; or fresh lemon juice in a pinch (use same volume, expect a bright citrus flavor).
• Sugar (2 tbsp): honey or maple syrup work well — use about 1 1/2 tbsp instead of 2 tbsp; brown sugar can be swapped 1:1 for a deeper, caramel finish.
• Salt (1 tbsp kosher or 1 1/2 tsp fine): pickling salt is a direct swap; if using fine sea salt or table salt use 1 1/2 tsp; if you only have kosher and it’s a different brand, taste and adjust cause granule sizes vary.
• Dill (2 sprigs fresh or 1/2 tsp seeds): fennel fronds or tarragon give a similar anisey lift; chopped chives or parsley give a fresher, greener note if you dont have dill.

Pro Tips

– Chill and shock the slices for crunch. After slicing, drop the radishes in ice water for 20 to 30 minutes, then dry them well before packing. Cold, firm veg hold up way better than room temp ones, and the texture stays snappy longer.

– Don’t overcook the brine. Heat it only until the sugar and salt dissolve, you don’t need a rolling boil. Hot enough to dissolve then pour or let cool a little first if you’re worried about wilting. Also taste and tweak the sweet/tart balance before you pour it in.

– Bloom your spices. Toast the mustard seeds and peppercorns in a dry pan for a minute, or bruise the garlic and herbs with the side of a knife to wake up their oils. Little extras like a strip of lemon peel, a pinch of coriander, or a sprig of dill can change the whole vibe.

– Save and reuse that brine. After the radishes are gone, strain the leftover liquid, bring it to a boil to sterilize, and use it again for quick pickling cucumbers, carrots, or onions. It’s a huge time saver and tastes great.

– Small jar, clean tools, and dates. Pack into small jars so you finish them before they go soft, always use clean utensils when serving, and write the pack date on the lid. Refrigerator pickles are best within a couple weeks, and if anything smells off or you see fuzz, toss it.