Pickled Radishes | Quick and Delicious | Easy to Make
Pickled radishes are quick and super delicious and add plenty of vibrance to any dish with their distinctive pink color! Just 5 minutes prep and they’ll last weeks in the fridge, ready for when you need!
Equipment
- 1 large sterilized jar with a lid (around 500ml - 16 fl. oz. is an ideal size)
- colander
- Sharp knife and cutting board
- 10-inch skillet or frying pan
- Spatula
Ingredients
- 2 cups red radishes around 250g 8.8oz.
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons brown sugar
- 1 heaped teaspoon salt we used pink Himalayan salt
- 1 teaspoon whole black peppercorns
- ½ teaspoon fennel seeds or any other seed or herb you like
Instructions
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1-2 minutes, depending on what type of sugar you use.1 cup white vinegar, 1 cup water, 2½ tablespoons brown sugar, 1 heaped teaspoon salt
- Add all the radishes to a colander and rinse under fresh water.2 cups red radishes
- Remove stalks and tails from the radishes then thinly slice the radishes into rounds or half moons (the thinner the better).
- Add flavoring (we added whole black peppercorns and fennel seeds, but up to you!)1 teaspoon whole black peppercorns, ½ teaspoon fennel seeds
- Pour the brine over the radishes, then stir in the peppercorns and fennel seeds. Let the jar cool to the touch then label it with the date pickled and chill in the refrigerator.
- Pickled radish slices will be ready to eat in a few hours, although their flavor and color will intensify if left overnight.
Video
Notes
Cooking Notes:
- Pickled radishes are ready in about an hour of putting them in the fridge, but for best results (and the brightest colors) leave them a full 24 hours before serving.
- Pickled radishes will last up to 2 weeks when refrigerated in an airtight container or jar.
- Avoid using any radishes with blemishes or bruising on the skin.