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.

jar of quick pickled radishes

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

jar of red radish

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)

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!!

jar of quick pickled radishes

How to Serve Pickled Radishes

jar of pickled vegetables

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) (1)

jar of quick pickled radishes

Pickled Vegetables Recipes

jar or red radish in vinegar
Yield: 8 servings

Pickled Radish

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 20 minutes

Pickled radish adds a delicious pop of flavor to just about anything they're served with, but especially tacos, burgers, sandwiches and salads.

Ingredients

  • 1 large bunch of radishes (15-20 radishes), sliced thin
  • 1/2 cup apple cider vinegar (or white vinegar)
  • 1 cup water
  • 2-3 tablespoons honey (or pure maple syrup or granulated sugar)
  • 2 teaspoons sea salt
  • 2-3 cloves garlic
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon coriander or cumin seeds (optional)

Instructions

  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.