|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||2%|
|Total Sugars 1g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These quick and easy-to-make refrigerator-pickled radishes are ready to eat within a day. You simply need a few minutes of active cooking, although the hardest part is yet to come. Waiting for the pickles to be ready to eat proves difficult to most pickle lovers, but the longer you wait, the better they will taste. These pretty radish slices have the perfect vinegary flavor, with a hint of sweetness thanks to the addition of honey. Great on tacos, burgers, open-faced sandwiches, flatbreads, salads, or served with chicken, fish, or steak, the crunchy radishes add a touch of color to the plate but also a bite for freshness. They look especially attractive if you make them with a colorful variety such as watermelon radishes.
The advantage of quick pickling any vegetable is exactly what the name implies—they're ready to enjoy in about a day's time. All you need is vinegar, water, sugar or honey, salt, spices, and herbs. The radishes can be personalized to your taste, adding more or skipping some of the spices, just keep consistent with the pickling brine amounts. We suggest using chile flakes, but if you're not into spicy food, go for a different flavor, like adding a pinch of curry powder or coriander seeds. No need for a special jar or canning equipment, just two glass pint jars with lids, preferably sterilized or at the very least impeccably clean.
Our easy recipe works with baby cucumbers, carrots, cauliflower, or any other vegetables you'd like to quick pickle. Keep in mind that the thinner the slices or pieces are, the quicker the flavors will infuse the vegetables. Using a mandoline is a great option, but if you'd like chunkier pieces, simply use a knife. Alternatively, cut the veggies into matchsticks for a different texture.
For the Radishes:
2 pounds radishes
2 sprigs fresh dill, or 1 teaspoon dried dill weed, divided
2 small cloves garlic
2 bay leaves
1 teaspoon mustard seeds, divided
1/2 teaspoon cumin seeds, divided
1/2 teaspoon red pepper flakes, divided; or 1 small chopped hot chile pepper, optional
For the Brine:
1 1/4 cups water
1/3 cup white wine vinegar, or cider vinegar
1 tablespoon honey
1 1/2 tablespoons kosher salt, or any other coarse non-iodized salt
Steps to Make It
Prepare the Radishes
Gather the ingredients.
Thoroughly wash the radishes and slice off the stem ends and tips. If using watermelon or daikon radishes, peel them. Leave Cherry Belle and other rosy-skinned radishes unpeeled.
Slice the radishes into 1/8-inch-thick rounds. Smaller radishes simply can be cut in half, and very small ones, less than 1 inch in diameter, can be left whole.
Divide the dill, garlic, bay leaves, mustard seeds, cumin seeds, and optional pepper flakes evenly between 2 very clean glass pint jars.
Pack the radishes in with the spices.
Make the Brine
Bring the water, vinegar, honey, and salt to a boil in a small saucepan, stirring frequently to dissolve the honey and salt.
Skim off any foam and discard.
Pour the hot brine over the prepared radishes in the jars. The radishes should be completely immersed in the brine.
Tightly cover and store in the refrigerator. Pickled radishes will be ready to eat in 24 hours but will be even better if you can wait a week before serving them. Serve pickled radishes as a condiment.
Crunchy Carrots and Pungent Onions
You can mix and match other vegetables and follow the same basic recipe:
- Use just 1 pound of radishes and 1 pound of peeled, sliced carrots for a colorfully mixed pickle.
- Use half of a small onion, peeled and sliced instead of the garlic for a milder pickle.
Storage of Refrigerator Radishes
- Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.
- Be mindful that the utensils you use to take the radishes out of the jars should have any leftover food from other dishes, and most importantly no saliva, as this will increase the risk of bacterial growth.