Pickled Radish

Pickled Radish adds a delicious pop of flavor to tacos, burgers, sandwiches and salads. This is a quick Pickled Radishes recipe that’s made with red radish, garlic, apple cider vinegar, honey and peppercorns. And it comes together in just about 25 minutes.

This Quick Pickled Radishes recipes makes the best pickled radishes. I especially love to add them to salads, avocado toast and tacos.  

Pickled radishes are made pretty much the same way that I make my quick pickled onions (which I especially love) and pickled jalapenos.  They’re sliced thin, but they can also be grated using a box grater which makes a nice healthy garnish for tacos.

Pickled Vegetables

• Red radish
• Garlic cloves
• Apple cider vinegar
• Water
• Honey (or pure maple syrup or granulated sugar)
• Peppercorns
• Coriander or cumin seeds (optional)

Find the printable recipe with measurements below.

How to Pickle Vegetables

Making quick pickled vegetables, like red radish, typically comes together in about 25 minutes start-to-finish.

1. Slice off the tops and bottoms of the radishes (discard radish leaves or use them to make pesto with)
2. Thinly slice the radishes into rounds.
3. Place the radish rounds in a glass jar.
4. Combine vinegar, water, honey and salt in a small saucepan.
5. Bring to a boil, then remove from heat.
6. Add the peppercorns, garlic and coriander seeds. 
7. Pour brine over radishes in jar.
8. Place the lid on jar and cool to room temperature then store in the refrigerator

Variations

• Using a box grater, grate the radishes with carrot for pickling.  They’re great to garnish tacos with!!

How to Serve Pickled Radishes

• Serve with burgers:  Quinoa Black Bean Burgers, Mexican Avocado Chicken Burger
• Add to tacos and taco bowls (especially delish on potato tacos):  Taco Salad Bowl
• Mix into salads: Black Bean and Corn Salad, Everyday Tossed Salad, 
• Add to sandwiches:  Tuna Salad Sandwich, Chickpea Tuna Salad

How to Store Radishes

Fresh radishes will keep in the refrigerator for about 5 days.  Pickled radishes will last 1-2 weeks, but I find them best if eaten during the first week.

What are Radishes

Radishes are a root vegetable, closely related to broccoli, mustard greens, kale, cauliflower, cabbage and turnips, and this often overlooked vegetable is so rich with nutritional benefits.

Radish Nutrition

• Calories: 1/2 cup provides just 12 calories.
• Rich with Antioxidants:  Good source of vitamin C (which helps produce collagen that can strengthen blood vessel walls and reduce risk of atherosclerosis) and antioxidants called anthocyanins.  Anthocyanins give radishes their red color, and they’ve been linked to lower cholesterol and triglyceride levels and lower blood pressure.
• Good source of potassium:  Potassium helps regulate fluids in the body and it’s important for maintaining a healthy blood pressure.
• Aids digestion:  Rich with fiber, about 1/2 cup of radishes provides about 1 gram of fiber.  High fiber diets are associated with weight loss.
• Antifungal properties:  Rich with an antifungal protein (rsAFP2), which may kill Candida albicans (which causes thrush – oral yeast infections)

Pickled Vegetables Recipes

• Pickled Jalapenos
• Quick Pickled Onions