Pickled radish is a tart and tangy spring treat. Use red or pink radish for a whimsical-looking pink brine, or mix a few different types for this quick pickled radish recipe. It’s the perfect pickle for spring!
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Pink Pickles for Spring
Radishes may not be super exciting to everyone, but they are to me! There’s nothing quite like pulling these pink and red fairyland treats right out of the dirt and feeling refreshed with their spicy crunch.
They grow at the perfect time, right when everyone is ready for spring to warm us up a bit. With their whimsical pink or red skins or watermelon-colored insides, they are crisp, peppery, and delightful!
Radishes have an earthy and fresh element just when the trees begin to unfurl their leaves after a long winter. Since I’m always in a pickle mood, making quick pickled radish was on my radar this season.
Sure, there are many other delicious ways to eat radishes and their greens, but pink pickles are a spring treat that I can’t live without. They’re as delicious as they are pretty.
Quick pickles are super easy to make. Like my quick pickled red onions recipe, the brine turns a lovely pink color if you use red or pink radishes! The type of radishes you use is flexible, or you can mix them.
The pickling process does tame the peppery bite of the radishes a little, making them palatable even for those who might not feel as excited about radishes as I am!
Quick Pickled Radish Recipe
This quick pickle recipe takes only a few minutes to prepare and is pickled within just a couple of days.
Also known as refrigerator pickles, these are perfect for small-batch pickling and have a phenomenal flavor with minimal hands-on time.
Ingredients
Radishes: Use about 2-3 bunches. Any radish works, whether red, pink, watermelon, or daikon. Using a mix is okay, too. If you have homegrown radishes, that’s even better! You can use what you have.
Whole spices: Mustard seeds and peppercorns.
White vinegar: I like to use this vinegar for pickling. Use your favorite pickling vinegar, or if you need some guidance on the ins and outs of all things vinegar, read Vinegar 101.
Sugar: I use organic cane sugar for pickling, but whatever you have available should work fine.
Pickling salt or sea salt
How to Pickle Radishes
First, thinly slice the radishes. A sharp knife works best for smaller radishes and a mandoline slicer is a good option for daikon or other larger radishes.
Then put the mustard seeds, peppercorns, and sliced radishes into a pint jar.
To make the brine, bring the vinegar, water, sugar, and salt to a low boil in a small saucepan over medium heat. Stir it occasionally until the sugar and salt are dissolved.
Then pour the warm vinegar brine over the radishes, making sure to cover them completely. It’s okay to top the jar off with more white vinegar if needed so it’s full.
Now cap the jar and let it cool down to room temperature, then put it in the refrigerator.
It’s best to wait 2-3 days before eating them so that the flavors can fully develop. Then, it’s time to revitalize your life with pink pickles!
Store and Pair Pickled Radishes
These pickled radishes will last in the refrigerator for several months, although I’m positive they’ll be eaten up before then!
Once pickled, they retain some peppery bite, but it’s much more mellow than eating them raw.
Pair these pink radish pickles with other fresh, crunchy veggies, cheese, and hummus on a spring charcuterie board. Don’t forget the sourdough flatbread!
The brine adds tangy goodness, making these a perfect topping for tacos, wraps, salads, or burgers. Anywhere you need a tangy and magical spring crunch, pop a few of these on, and it’ll do the trick!
However you decide to pair these pickled radishes, they have the perfect spring feel to serve with a rhubarb gin sour!
More Quick Pickles to Float Your Boat
- Quick Pickled Garlic
- Refrigerator Pickled Green Tomatoes
- Quick Pickled Pumpkin
- Refrigerator Bread and Butter Pickles
- Quick Pickled Cranberries
- Quick Pickled Pepperoncini Peppers
- Refrigerator Jalapeño Peppers
- Quick Pickled Red Onions
- 16 Quick Pickle Recipes
- Quick Pickled Asparagus
Quick Pickled Radishes: Red, Pink, Watermelon, Or Daikon
Equipment
- Mandoline Slicer optional
Ingredients
- 2 cups radishes about 2-3 bunches
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon peppercorns
- 1/2 cup white vinegar
- 1/2 cup water
- 1 teaspoon sugar
- 1 1/2 teaspoon pickling salt or sea salt
Instructions
- Thinly slice the radishes.
- Put the mustard seeds, peppercorns, and sliced radishes into a pint jar.
- In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt, to a low boil, stirring occasionally, until the sugar and salt is dissolved.
- Pour the vinegar brine over the radishes, covering them completely. Top off with more white vinegar if needed to fill the jar.
- Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled radishes will last in the refrigerator for several months.
Notes
- Use any type of radish can be used such as pink or red, watermelon, or daikon.
- Pink or red radishes will turn the vinegar brine pink during the pickling process.
- The pickling process tames the bite of the radishes slightly.
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