Spicy Quick Pickled Radishes
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more.
Updated by Kathryne Taylor on July 10, 2024
My refrigerator shelves are one knock away from an avalanche. I have plastic wrap-covered bowls of leftover sorghum stacked precariously on top of pickle jars. I’ve snatched a falling jar of precious pine nuts from mid-air at least twice. (Side note: I once snatched up a free-falling baby by the ankle. That was a relief.)
I have a hard time finding cooking inspiration when my fridge is jam-packed with leftovers to be consumed by yours truly. And to tell you the whole truth, every time I find myself cooking a family-sized meal, I hear a little whisper of a worry in the back of my head. “I hope I don’t cook alone forever,” it murmurs.
Growing up, I always enjoyed the creative aspect of combining different ingredients in the hopes of a delicious outcome. I didn’t formally take it upon myself to learn how to cook until after college, though. At the time, I was working as a waitress and reading books about the food industry and nutrition. I wanted to eat well and couldn’t afford to eat out all of the time, so I decided it was time to learn how to cook for myself.
That was the perfect stage to start cooking—if I’d had others to feed at that time, I would have resented the obligation and felt insecure about my limited skill set. Cooking had always seemed like a form of domestic defeat but I found cooking for myself to be empowering. Independence! Self sufficiency! Hell yes!
It’s been about six years since I started cooking. Over the years, I’ve grown more confident in the my abilities and I’m now at a point where I would welcome some company in the kitchen. My ideal cooking partner would be tall, handsome, intelligent, kind and hilarious with strong muscles—I mean, a healthy appetite. I need help with these leftovers. And the dishes, pretty please. Sometimes I worry that I’ve missed the right opportunity or that I’m impossibly picky or maybe I’m just not in the right place…
Quick Pickled Radish Tips
Today I’m sharing my new favorite condiment since my refrigerator is already whispering to me about all the family-sized meals in there. I’ve been putting radishes on everything lately because they lend a lovely bite without overpowering other flavors like, say, raw onions can. Their pickled counterparts pack a spicier, vinegary punch. These crisp, spicy radish pickles are super easy to make and liven up everything from tacos, burgers, salads, sandwiches and toasts, and more.
I don’t know what took me so long to try making quick pickles—they’re so simple and easy to make. I finally experimented with them a couple of months ago (as evidenced on Instagram), after reading the nth reference to quick pickles in Bon Appetit. I ended up pickling all of my leftover produce that day. The radishes and red onions competed for top place. Pickled carrot ribbons are awesome, too.
The nice thing about quick pickles is that they’re ready almost right away, but beware that boiling vinegar will stink up your kitchen. I’ve learned that the thinner you slice the vegetables, the sooner they soak up the flavors of vinegar and spices. I caved and bought a mandoline for such tasks—it makes super thin slicing quick and easy, but it’s also a good way to lose a fingertip. A sharp chef’s knife works well, too. Quick pickles keep well for a few weeks in the refrigerator, which is enough time for this single lady to polish them off.
Watch How to Make Spicy Quick Pickled Radishes
Thanks for reading, and please let me know how these pickled radishes turn out for you in the comments!
On a pickling kick? Don’t miss my quick-pickled onions, jalapeños and veggies! You might also enjoy my fresh jalapeño relish recipe, and these delicious refrigerator pickles.
Spicy Quick Pickled Radishes
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1 ¼ cup pickles.
Ingredients
- 1 bunch radishes
- ¾ cup white wine vinegar or apple cider vinegar
- ¾ cup water
- 3 tablespoons honey or maple syrup
- 2 teaspoons salt
- 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
- ½ teaspoon whole mustard seeds (optional)
- Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
Instructions
- To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
- To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
- Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
Notes
Recipe adapted from The First Mess and Bon Appetit.
Make it vegan: Substitute maple syrup or agave nectar for the honey.
Change it up: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel! The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.
That jar, though! It’s a Weck jar.
Can I can it? No. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt! Follow a recipe specifically designed for canning instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate,
I grew by accident lol about 20kg of radishes and I hate things going to waste. I came by chance upon your recipe and I must say perfect. Thank you.
That’s great, Paul! Glad you’re enjoying the pickled radishes.
Hi Kate! You have an AMAZING site. When I first saw it I was amazed by your photos. They’re stunning! I also love to cook, try new recipes to surprise my girlfriend once in a while but I ain’t even close to what you do. I will definitely try a few recipes from your site (if not all :)). Thanks for a great website!
Andrew
Thanks, Andrew! Hope you both enjoy the recipes! :)
Thank you for the radish recipe. It adds potential to the bounty of my vegetable garden.
Are you really single? I think something good will happen when you stop looking. It did to me.
Thanks, Benjamin, Yep, recently single again. Hope so!
I just found your blog and I loved this recipe. I always try to slice my radishes in my mandolin but I never manage to get them that thin. I have to use the attachment which holds them as I had a slip up once :(
Any tips how to slice them so thin. I would love to try pickled radishes as we loved pickled red onions on our tacos.
Hey Anna, I just set up my mandoline to make super thin slices and was verrrrry careful while I sliced them. I’ve tried using protective kitchen gloves to keep my fingers safe from the blade, but the blade sliced right through them so I gave up. I would suggest a vegetable peeler but I think that would be almost impossible to use on little radishes. I’m sorry, I wish I had better suggestions for you!
Have these chillin’ in the fridge for a taco night topping! Can’t wait! Also…these photos are gorgeous! xo
Thanks, Ashley! Hope they turned out great!
Hi Kate,
I found your website while searching for a recipe (pickled radishes). As someone who was born in Eastern Europe I love most pickled stuff but never tried radishes. Below are a few of my comments
1) I need to get a mandoline to slicer radishes but I’ve seen some that come with a plastic piece where you insert whatever it is you are slicing and it protects you. Another option to try something like this – http://www.ebay.com/itm/Stainless-Steel-Finger-Hand-Protector-Guard-Knife-Slice-Chop-Shield-Kitchen-Tool-/351009093438?pt=LH_DefaultDomain_0&hash=item51b9c5b73e
2) Your pickling style is what I call “American” or “cold”. You keep the brine & pickled items in the fridge and allow them to absorb acidity from vinegar. Traditional or “hot” pickling involves using similar brine recipe but letting it sit 5-7 days at room temperature. When using “hot” technique your pickled items undergo a fermentation where sugars in the brine are eaten by Lactobacillus and converted into vinegar type acid (lacto fermentation) As experienced homebrewer I know a thing or two about fermentation process and will try fermenting some radishes :) My own observation of doing pickles “cold” resulted in more of half sour pickle while doing it “hot” created full sour pickles.
Your recipe left out the use of dill as the herb used in the brine. I will add that & garlic when I make your recipe.
Thank you for your feedback! I’ve been intrigued by fermented pickles and should really try my own soon.
Hi from a Londoner living in Vienna! We just used your recipe to pickle some home-grown radishes. They are delicious, and beautiful too. We didn’t have chili flakes so just used a little chili powder instead, which worked well and make the liquid even pinker and prettier! Sorry I don’t use Instagram so I can’t share a picture, but I wanted to say thanks.
…by the way we have been making pesto from the radish leaves, which I highly recommend!
Thanks, Fern! I bet your home-grown pickles are extra delicious. Great idea to make pesto with the leaves, too!
Love love love this! I’ve made it twice in the last couple of weeks and so deliscious! Thanks so much x
Awesome! Thank you, Rosemary!
Just made these ! Can’t wait to taste them! May I ask what kind of jars those are? I like them !
Hi Taryn! They are Weck jars. You can order them online at West Elm with free shipping! I just added a direct link to the bottom of the recipe.
Thank you so much for the reply! I will check out the link!
The radishes were a huge hit! They were gone within an hour of being ready to eat, with a request for more ! Thanks again!
Awesome!!! Thanks, Taryn!
Im trying outyour recipe right now! My first time pickling, I’ve been wanting to try it for a long time! I am using red wine vinergar since I did not have white wine vinegar… Lets hope it will turn out great!
Hope they turned out great, Tania! I bet red wine vinegar is delicious with pickled radishes.
Question for you – I want to try to make these radishes but I have quite a large bunch. Do you know what weight of radishes you would use for this recipe? Not sure if I should double it or triple it….
Thanks!
Hi Alison, I’m sorry, I wish I had weighed my bunch beforehand. It’s been a while since I made the radishes. It really just boils down to how much sliced radishes you can cover with brine (they compact pretty easily once they’re exposed to that hot vinegar).
Cookie & Kate,
Made these the other day…super-easy, thank you.
Tasty, but super-TART!
Which part of the recipe do I modify? More sugar? Less ACV? Different vinegar?
Thank you,
Todd & Susan
PS: Meeting at the dog park was the common denominator for us.
T&S
Hi Todd and Susan! I’d add more sugar to suit your taste buds! I’m not a fan of sweet pickles myself, so I make mine pretty tart. Glad you found each other at the dog park! I haven’t had luck there.
I made these this week, and OMG, sooooo good! Shared on my Facebook page and am sending folks here for the recipe. :-)
Thank you, Jen! And thank you for sharing!
Hi Kate, I saw this when you first posted it and your heartfelt words (re. your hopes for a cooking partner) stuck with me to this day. Just wanted to check in for an update – has he found you yet?
You’re sweet, Eleni. I am seeing someone now (he doesn’t cook, but I like him!).
I will be implementing this technique with a few minor changes in flavors, but if you still happen to be roaming around the KC area, I will be using pickled radishes to garnish a new smoked beef taco which debuts this Saturday at Torn Label Brewing Co. Our new taco will be paired with Torn Label’s new Sour Ale! Come check it out! Thanks for the pickling method! Check out our menu, bc we have VEGETARIAN OFFERINGS! (Smoked portobellos and shiitake chorizo)!
Awesome, thanks for letting me know!
Hey! I’m from Kansas City too! Now I live in Las Vegas. I’m huge into canning and pickling and I can’t wait to try this recipe.
Ummmm so my brother still lives in Kansas City.mHe’s 45, divorced, single dad with sole custody of his two boys. Good job- techy-computer field. I can send you a picture of him and if you find him attractive, the next time I’m in KC – hey maybe lunch and you could meet him. I went to SM northwest and he went to South. You have my email-the choice is yours.
Hi Jennifer! Thank you for thinking of me. I’m flattered. :) I am seeing someone now!
Hi,I am so eager to try this. Do we wait for the brine to cool down to room temperature or it should be poured boiling hot. Thanks
I just made these the other day and they are SO delicious! Exactly the flavor I was looking for and didn’t even know it. One bag of Trader Joe’s radishes works perfectly. Great on chicken salad, Caesar salad, or by themselves.
Thanks!
Love the photos and the recipe
mmm sounds yummy. You can also ferment the radish with fennel for a healthy spring tonic. Here is how thanks to Kiresten Shockey blog http://ferment.works/blog/2013/3/27/spring-tonicradish-fennel-ferment
I found and made these for the first time today. I love these! I’ll be making a jar every radish harvest. ;)
I have a large patch of radishes, in about 4 or 5 days I will have enough to fill 3 or 4. 5gallon buckets with out the tops . Is there a way to preserve them for months or years? Crazy Gardener
P.S. I read your article on pickles ,sounds good what is the shelf life? Fridge only right?
/
This recipe is soooo good! Very quick and easy too. Thanks!
I have made these amazing pickled radishes. I have added garlic cloves and sliced carrots as well. I have also used lots of pepper flakes (because I love the spice) and some dill seed. Delicious! The pickling recipe is fantastic, especially since it takes literally no time at all. Great job Kate!
Best pickled radish recipe out there and I’ve been trying them for years. I added 1/2 tsp chopped garlic, because everything’s better with a little garlic ;)
Can you can these for longer shelf life? I do a water bath to pressureize my jars. I have a ton of radishes from a csa. How many makes a bunch? Thanks for your help!
These looked so amazing that I could not resist and make them. And you are so right, pickles are so simple but look and taste like you’ve been slaving away in the kitchen. They were a huge success and the entire jar disappeared within days.
I added some carrots and garlic to it, delicious! Also used some cardamon pods and dill seed in the pickling liquid. And of course, lots and lots of red pepper flakes!
Great recipe Kate!
So, I was trying to multitask in the kitchen ad didn’t read the recipe all the way through, so I didn’t cook the brine on the stove and just put it straight into the jar. Should I strain it out and boil it now, or just leave it?
can you can and process these or do they have to be refrigerated
Thanks, Kate! I’ve been playing around with quick pickles to teach at our farmer’s market and wanted to know if I could swap honey for sugar…up popped your recipe! Since I already knew your recipes are awesome, bingo!! Photos are lovely!!
Super easy and very yummy. I used radishes and carrots. For a first time pickler, this recipe was super easy. Thanks!
I hope you’ve found that perfect man to share your kitchen. Going to try the pickled radish recipe today. Have a bumper crop and haven’t tried pickling them before. Going to use stevia instead of the honey. We’ll see how it goes.
I’ve been wanting to make these all summer but it’s October and I only just got around to buying 2 bunches of radishes from the farmers’ market. I cut the radishes by hand which wasn’t too hard, but they’re not very equal in size. Still, I followed your recipe, let them sit in the fridge for an hour or so, and they’re wonderful! Thank you for this. I think this will be one of the recipes I use forever.
I would like to add that I used apple cider vinegar, black peppercorns, and red pepper flakes because that’s what was in the house.
Thank you so much, Ingrid! I’m glad you enjoyed the pickled radishes!
I’ve been looking everywhere for a radish relish using honey in place of sugar. Do you know of any recipes to point me in the right direction?
Hmmmm! I have never tried radish relish. I imagine you could make the relish as usual, omitting the sugar, and then add honey to taste at the end.
I just found your blog and it saved the day! I have a garden full of french breakfast radishes and I am not eating sugar this month so a spicy honey sweetened pickle recipe was perfect for preserving the bounty without breaking my resolution.
I love that this blog is just you and your adorable dog Cookie. I am just me and three silly hens in a wee house with a garden. It’s nice to find someone with fabulous recipes who isn’t a housewife with three kids (not that there is anything wrong with that, it’s just not a perspective I feel as akin to mine).
Homegrown radishes sound amazing for this, Katie! And thank you for your kind words about the blog–I know what you mean! It’s nice to find a story you can relate to, that feels familiar. I’m glad my blog could do that for you!
Hi Michael, sorry, I don’t know the sodium load, but I don’t think the numbers would be accurate given that a lot of the salt floats around in the liquid that is never consumed. Pickles are always on the salty side, and this is a condiment, not a meal, so I’m not worried about it. You’re welcome to decrease the salt in your batch, though!
How long do you think these would last in the fridge? I made a few batches maybe 5 months ago and I JUST found one hidden jar in the deep recesses of the fridge . . . . I know I should have cleaned it out since then. Lol. Anyways – do you think I should try it or compost it?
Oof. I think this one is a loss, Jacqueline! I don’t use anything to preserve them, so they should be used up pretty fast after pickling. I’d say compost it and put radishes on the grocery list!
I just made this recipe, and I have a little tip for everyone. Don’t cut the greens off the top of the radishes. They make perfect little handles whether you use a chef’s knife or a mandoline. Once you’ve gotten all the slices you can, then you can dispose of the greens. Hopefully, your fingers will be intact, as well.
Great tip, Steve, thanks!
Yes, that works! They can still be a little slippery, though. I usually slice off the tops and bottoms and then stand them on one of the two flat sides to slice.
These are so good! I’m hooked. I cut the recipe down to a third just to try them, and am now making a full batch just two days later. I quartered the radishes this time to make them easier to just snack on I used turbinado sugar instead of maple syrup or honey because I had it on hand. Thank you for the awesome recipe!
You’re welcome, Melissa! I’m so glad you love them.
Hi Kate,
Love this idea. Wondering if you have ever heard of adding grape or oak leaves to your pickling jars to keep your ingredients crisp longer? Apparently both leaves (as well as black tea and horseradish leaves) all contain tannis, which keeps things crisp. Might be fun to experiment??
Thanks for your fun recipes!
Erica
Interesting! I didn’t even think of that. I’ll have to do some experimentation, for sure! Thanks, Erica.
I came across this super easy recipe when searching for a pickled radish recipe. I have used it using other vegetables as well such as jalapeno peppers, carrots, habanero peppers, green beans, etc. Thanks for this. I keep experimenting with different things to pickle. I may try celery next.
Awesome! I’m so glad it’s been useful for a variety of veggies. Let me know how the celery works.
Kate,
The celery came out amazing. The brine really gets into the celery and you can taste it throughout. I would recommend giving it a shot. I just did a basic recipe of white vinegar, water, salt, sugar and dried dill. Next time I will try fresh dill. I think using fresh herbs will work out better.
How long do these radishes stay edible for?
Hey! These last in the fridge (in an airtight jar) for several weeks. I like to eat them within five days of pickling, though, for peak freshness!
If you just got a ton of radishes in your CSA box, then this recipe is for you, especially if you don’t like radishes (like me)! I made it tonight using the crushed/ground version of the listed spices (because that is what I had), and it turned out excellent. I’ve already had some for dinner and can’t wait to dip into the jar tomorrow.
Perfect! I’m so glad this recipe helped put those radishes to good use.
Taking a stroll down memory lane because these quick pickled radishes are actually the *very first* recipe I made from Cookie + Kate *years* ago. I just made them again and shared a slice or two with my co-workers, who loved them. Passing the recipe on and making more Cookie + Kate converts!
For folks who don’t like things super hot, these totally work when you omit the red pepper. (Confession: I actually omit the red pepper from ALL your recipes – sorry Kate! – because I am super sensitive to pepper, but everything usually still comes out great.) I added coriander seed in equal proportion to the mustard seed, and also added a peeled garlic clove. They came out spicy, but not eye-watering or mouth-burning hot.
This recipe is still a favorite!
Thank you so much for sharing this recipe, Heather! Even if pepper-less. ;)
I made these this weekend. They are great! Thank you for another great recipe!
You’re welcome, Andrea!
Awesome recipe…
I added more vinegar . and added cloves..
Yum!
I just made these this morning and they are awesome!!!!!!! Thank you so much for a new favorite recipe!
You’re welcome, Sue! I hope you find lots of ways to use them.
10/5 stars! This was so easy and delicious. Thank you for sharing. I can now confidently buy the inexpensive radish bunch or cucumbers with confidence. I unfortunately do not own a mandolin but I feel my sloppily sliced radishes are beautiful in the brine and taste even better!
Thank you thank you thank you!
You’re welcome, Rosie! Pickle away!
This looks like a wonderful recipe! Your pictures do a fantastic job of guiding through the process and outlining how aesthetic pickling radishes can really be! Can’t wait to try this recipe at home – i’ll report back with how it turns out!