Name: Delicious Pickled Radish Recipe
Prep time: 30 min
Cook time: 10 min
Ingredients: ½ pound radishes; ½ cup white vinegar; ½ cup sugar; ¼ cup water; 1 teaspoon canning salt; 1 teaspoon mustard seeds; ½ teaspoon black pepper ((or whole peppercorns))

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Pickled vegetables are the perfect complement to any meat-heavy meal.

Unfortunately, they’re often time-consuming to make.

Once you learn how to pickle radish, you’ll solve this problem for good.

Pickled radish brines in a few hours in your refrigerator, and they’re ready to eat almost immediately.

Best of all, they stay good for several weeks.

How to Make Refrigerator Sweet Pickled Radishes

Since these radishes are stored in the refrigerator, you won’t need a water bath canner to make them.

But you will need clean and sterilized jars.

Equipment Needed

Ingredients

½ pound radishes
½ cup white vinegar
½ cup sugar
¼ cup water
1 teaspoon canning salt
1 teaspoon mustard seeds
½ teaspoon black pepper (I used whole peppercorns)

Prep Time

30 minutes

Cook Time

10 minutes

Brining Time

At least 6 hours

Step 1: Choose Your Radish

You’ll need a bunch of fresh radishes for this recipe.

I am using a traditional red radish, as this type tends to be both big and really spicy.

Choose Your Radish — Radishes are almost always sold with the leaves attached. I like to fry up the greens in a little butter for a snack.

I find that mild radish varieties (such as watermelon radish) are too bland to stand up to the salt and vinegar in the brine.

If you prefer a less acidic product, however, you might look at using watermelon radish instead.

No matter the variety, look for radishes that are big, plump, and free of obvious insect damage.

I also set aside any produce that’s split or sunburned.

These radishes make for nice salad additions, but they’re not quite right for pickling.

Step 2: Sterilize Your Jar

We’re not canning this recipe, which means we don’t use a water bath to kill bacteria in the jars.

I like to sterilize any products I’m using for refrigerator pickled products.

That way, I know my product will last as long as possible.

Start by washing your jar in hot water and soap. Scrub out any residue you see. Then, bring water to a boil in a kettle or pot and splash that inside your jar.

This quick-clean method is usually enough to keep my bacterial problems away.

Sterilize Your Jar — My clean jar is steaming and ready for the next step. I use a jar lifter to handle the hot glass safely.

I use plastic lids for this project, and mine are often reused. I wash the lids and splash them with boiling water, too.

Step 3: Prepare Your Brine

Combine ½ cup white vinegar, ½ cup sugar, ¼ cup water, 1 teaspoon salt, 1 teaspoon mustard seed, and ½ teaspoon black pepper in a stainless steel saucepan.

Over medium-high heat, bring this liquid to a boil while stirring regularly.

Boiling vinegar can be hard to breathe, so ensure that you clear the air by opening a window or turning on the kitchen vent.

Step 4: Slice Your Radish

As your brine heats, prepare your radishes for the jars. Start by removing the stems and the ends from each radish.

Place the red parts in a colander and rinse them carefully to remove any remaining dirt and contaminants.

Cut the radish into very thin slices. I use a mandoline slicer like this one for projects like this, as it ensures I get uniform slices without a lot of fuss.

You could use a sharp knife instead.

Slice Your Radish — My radish slices are so thin they’re almost translucent.

Step 5: Fill Your Jar

Once your radishes are sliced thin, place them in your prepared jar. I like to fill my jar about ¾ full without packing.

This preparation ensures that every slice in the jar will get touched by the brine, but I won’t need more liquid than I’ve prepared.

Fill Your Jar — I have a few too many radishes in this jar, as some are poking out of the liquid.

Screw down your plastic lid and adjust it until it’s tight enough to hold the steam inside without leaking.

Step 6: Let the Jar Cool at Room Temperature

Your jar will be really hot at this point, as it’s filled with boiling water.

Place it on a wire rack to cool for an hour. You’ll see the brine bubble between the slices, and air may accumulate near the top of the jar.

Allowing the jar to rest ensures it won’t break due to a temperature change from a deep freeze.

Step 7: Store the Jar in the Refrigerator

After an hour, place your prepared radish in the refrigerator. I like to put pickled products on the shelves and not inside the door.

This way, they’re not constantly getting warmed up when the door opens and closes.

Step 8: Let the Brine Develop

Your picked radishes need at least 6 hours to sit in the brine before you can eat them. I like mine to rest much longer.

The salt and vinegar in the brine need time to work into every part of your radish. Typically, I leave mine for at least 48 hours before trying them.

Let the Brine Develop — If you have more radish than will fit in one jar, mix up more brine! It’s quick and easy.

How Long Does Pickled Radish Last?

Ball developed this delicious recipe. The company says pickled radish is safe to eat for up to 4 months when stored in the refrigerator. Mine never lasts this long!

If you’ll have your radish jar in the refrigerator for more than a few weeks, it’s smart to shake it periodically. Radish sticking up out of the brine can dry out or develop mold.

Regular shaking ensures the product stays in contact with the preserving power of salt and vinegar.

Ideas for Using Sweet Pickled Radish

Pickled radish is a delightful item to have in your refrigerator. Here are some of my favorite ways to use it:

Replace lettuce in sandwiches with pickled radish slices.
Chop up pickled radish for your Easter egg salad.
Garnish deviled eggs with pickled radish.
Sprinkle pickled radish on the top of your next salad.
Add radish slices to your next bowl of ramen.
Dress up plain avocado toast with radish.
Add pickled radish to burgers or tacos.
Eat them straight from the jar for a quick pick-me-up.
Add pickled radish to fried rice dishes.
Use pickled radish to transform a grain bowl.