Crispy, spicy, and super easy to make, this quick pickled radish comes together in under 10 minutes of hands-on time. Put them in tacos, toast, sandwiches, or wraps, these give a zingy bite to them.
About This Recipe
Looking for something that will add an instant twist to your recipes, then you must give this pickled radish a try. Tangy, sweet, and spicy, this quick radish pickle is very easy to make and you can use it pretty much everywhere you would use pickled onions.
In fact, I like it better than pickled onions as it does not overpower the flavors of other ingredients. This pickle is also a great way to make use of your leftover radish.
I have met people who hate raw radish but still love pickled radish. It is because radish loses its bitter bite and mellow down to sweet, salty, and sour pickle flavors once mixed with red wine vinegar, salt, and honey.
Pickled Radish is an instant pickle and you can start using it as soon as you make it, there is no need to ferment it. Try adding some sliced onions and carrots along with radish for an interesting pickle combination.
Radish – I used red globe radish, but you can use any variety of radish available. Black radish, Daikon radish, Red radish, all works well.
For Pickling – To pickle these radishes, we will use a combination of red wine vinegar, water, salt, honey, red pepper flakes, whole peppercorns, and whole garlic.
You can replace red wine vinegar with white vinegar or apple cider vinegar.
Red pepper flakes and whole peppercorns give a lovely heat to the pickle. Add little honey for a hint of sweetness. You can use maple syrup instead of honey for a vegan version.
Whole garlic adds a nice flavor too. Make sure to add whole garlic cloves and not chopped or crushed ones.
Some people add mustard seeds to get that hint of mustard in the radish. Try adding ½ teaspoon mustard seeds for flavor change.
How To Make Pickled Radish
Wash ½ pound (250 g) of radish and remove any dirt on their surface. Discard the leaves and stem. You can peel the radish using a vegetable peeler if you wish to.
Chop off 0.5 mm of the top and the bottom tip of the radish and slice them into thin slices (1 mm) using a mandolin slicer or a knife. I like thin slices as they soak up the flavors really well.
Peel 5-6 garlic cloves and gather the remaining ingredients.
Make The Pickle
Pack the radish slices in a clean glass jar.
In a non-reactive pan, heat ½ cup red wine vinegar, ½ cup water, 1 teaspoon salt, 1 tablespoon honey, ½ teaspoon red pepper flakes, 7-8 whole peppercorns, and 5-6 whole garlic on medium heat.
Bring the mixture to a rolling boil.
Once the mixture comes to a boil, remove the pan from heat and pour the hot mixture over the radishes in a slow stream. Do not pour the hot liquid at once otherwise, the glass might crack.
Close the lid once the pickle is cooled. You can start to use the pickle immediately or refrigerate for up to a month and use it when needed.
Frequently Asked Questions
Yes, once you have finished all the pickled radish slices, you can use the leftover vinegar mixture up to 2 times to pickle more radish. You can also add this mixture to your marinades, salad dressings, soups, stews, etc for a nice tang.
Once you make this instant pickled radish, you can use it immediately or refrigerate it in an airtight container in the fridge for up to a month. Just bring them out and use them whenever you need to add them to recipes.
They are also good to use after a month, but they will lose some crunch and the flavor will not be as good as the fresh ones.
Yes, you can freeze the radish pickle. Add it in an airtight container, cover it with lids and freeze until completely solid. They will stay good for about a year. Thaw the pickles in the fridge for 24 hours before serving. It stays good for a year, but the texture will change as it gets old.
You can add pickled red radish in everything from your Tacos, Burgers, Wraps, Salads, Toast, Sandwiches, Vegetable Stir-Fries, and more.
They are a great addition to cheese boards and also make for nice food gifts.
This quick and super easy pickle will pack a spicier, vinegary punch to your preparation. You can also use this in cold summer soups or as veggie crackers. It is also used as a condiment in popular Korean, Chinese, and Japanese recipes.
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Quick Pickled Radish Recipe
- ½ pound radish (250 g)
- ½ cup red wine vinegar
- ½ cup water
- 1 teaspoon salt
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- 7-8 whole peppercorns
- 5-6 whole garlic cloves
- Wash the radish and remove any dirt on their surface. Discard the leaves and stem. You can also peel the radish using a vegetable peeler if you wish to. Chop off .5 cm of the top and the bottom tip of the radish and slice them into thin slices using a mandolin slicer or a knife. I like thin slices as they soak up the flavors really well.
- Pack the slices in a clean glass jar.
- In a non-reactive pan, heat red wine vinegar, water, salt, honey, red pepper flakes, whole peppercorns, and whole garlic on medium heat.
- Bring the mixture to a rolling boil.
- Once the mixture comes to a boil, remove the pan from heat and pour the hot mixture over the radishes in a slow stream. Do not pour the hot liquid at once otherwise, the glass might crack.
- Close the lid once the pickle is cooled. You can start to use the pickle immediately or refrigerate for up to a month and use it when needed.