This pickled radish recipe could not be easier. You simply slice up the raw, washed radishes, place them in a jar and fill them with the hot pickling liquid. It takes a few minutes to prepare but then the hard part comes. Waiting for them to pickle. But it is SO worth it because these easy quick pickled radishes are absolute perfection. They are sharp, bright and zingy and add such beautiful color and flavor to anything you serve them with. It’s also a great home-made gift. Can you even imagine a more perfect hostess gift? Didn’t think so!
Ingredients needed
Fresh radishes. I used red radishes but Daikon radish or Korean radish can also be used. White vinegar/apple cider vinegar. Spices: Mustard seeds, black peppercorns/cracked black pepper, bay leaf, red pepper flakes/chilli flakes, salt. Other aromatics like garlic and fresh dill can also be added. Sugar.
How to pickle radishes
How long do pickled radishes last?
Pickled radishes will last for approximately 4 months, unopened, in the fridge. Once opened, use within 1-2 weeks and keep refrigerated.
Pickle recipes
This recipe is from Ball® jars and their website and was originally posted in 2016.
