Quick Pickled Radishes
Pickled Radishes are super easy! No breaking out the canning pot in the heat of the summer! These are quick pickled, or cold packed and are the perfect condiment!
Spicy, easy and delicious! The peppery flavor of fresh radishes gets a boost from the delicious, peppery brine!
What to serve with pickled radishes
Pickled Radishes are a versatile condiment that can be served anywhere you would serve cucumber pickles. They are great on burgers, sandwiches, salads, cheese boards, charcuterie platters, like these;
- Charcuterie Platter with Seafood
- Bread, cheese and wine
- Venison Burger
- Turkey Burger with Chipotle Aioli
- Lamb Burgers with Lemon Aioli
How to make them
- Sterilize jars and lids. Measure spices.
- Measure sugar.
- Next, measure white vinegar.
- Place in saucepan. Bring to boil.
- Slice radishes, as thin as you like. If using mandolin, be extra careful because they are so small!
- Leave a bit of the stem end attached and use a kitchen towel to hold radish, to protect your fingers, if using mandolin.
- Slice all radishes.
- Fill jars with radishes. Add bay leaf and chili pepper to jar, if desired. Fill jar with liquid to leave 1/4″ headspace at top of jar.
Wipe rims. Place hot lids on jars. Add bands and tighten, finger tip tight. Cool on counter for a couple hours, until room temperature. Place in refrigerator. Best if you wait a couple days to let the flavors mingle.
How long do they last?
These Quick Pickled Radishes last approximately 4 months in the refrigerator. Make small batches. Give them away as edible gifts. They are fun in Christmas baskets, or as a hostess gift!
Other delicious pickles
- Pickled Peppers
- Pickled Onions
- Candied Jalapenos
- Pickled Garlic Scapes
- Hot Pepper Relish
- Pickled Green Tomatoes
Can pickled radishes be water bath processed?
Absolutely! To increase the shelf life of pickled radishes, process them in the water bath canning pot for 10 minutes.
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That’s how easy it is to make Pickled Radishes. Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
Quick Pickled Radishes
Ingredients
- 2 bunches radishes about 16, depending on size
For Brine
- 1 1/2 cup White vinegar can use cider vinegar, or any vinegar that is 5% acetic acid
- 1 1/2 cup Sugar raw sugar, or honey may be substituted
- 1/2 cup water
- 1 1/2 tsp mustard seed
- 1 tsp celery seed
- 1 tsp dill seed
- 1 tsp whole black pepper
- 1 1/2 tsp kosher salt or canning salt
- 2 bay leaves 1/2 leaf for each half pint jar
- 1/2- 1 dried chili pepper per jar
Instructions
- Heat all ingredients for brine in a small saucepan, until boiling.
- Carefully slice radishes, if you have a mandolin, be extra careful because radishes are so small. (Can cut them any shape you like.)
- Sterilize jars. Cover lids with boiling water, let stand until ready to use.
- Fill jars with radishes.
- Pour brine into each jar. Ensure that spices go into each jar.
- Top with the 1/2 bay leaf and 1 chili pepper.
- Wipe rims. Apply lids and then bands and tighten, fingertip tight.
- Allow to cool on counter until room temperature. Refrigerate.
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Nutrition
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Will these have a shelf life of a year like most waterbath canning?
These are actually not water bath canned. They will last approximately 4 months and need to be refrigerated. Thanks for checking out the recipe Pam!
Can this recipe be water bathed and if so how long is their shelf life stored at room temperature? Thank you
They can be water bath canned. Process for 10 minutes, adjusting for altitude. They may lose their crunchy texture and vibrant color if you process them. They will last at least a year. Thanks Dyan!
How many radishes are in a bunch? A friend gave me a couple bags but they are not in bunches. This recipe sounds great
It depends. I used about 16 radishes for 4 pints, but the size of the radishes may change that.
We want to make these tonight but how many jars and radishes for the amount of mix boiled?
You need 2 bunches of radishes and the recipe makes 4 half pint, or 2 pints of pickled radishes. Thanks Meredith! Let me know how it goes!