Crispy, spicy, and super easy to make, 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.
Here are some more radish recipes that you can try – Mooli Ki Sabzi, Mooli Raita, and Radish Sambar.
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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 and spicy, this radish pickle is very easy to make and unlike other pickles, you don’t need to ferment this.
Pickled radish is an instant condiment where red radish is sliced thinly and pickled with ingredients such as red wine vinegar, salt, honey, red chili flakes, whole peppercorns, and garlic.
It lends a lovely flavor to your recipes without overpowering other flavors like, say, raw onions do. Also, this is a great way to make use of your leftover radish.
Once the radish is pickled, it looses it’s bitter bite and mellow down to sweet, salty and sour pickle flavors. So if you are not a raw radish fan, you must still try this pickle.
You can pickle red onions or carrots, just like I did here with red radish. They also taste great and you can use them just like the radish.
This Pickled Radish is,
- Spicy, Tangy & Sweet
- Easy & Quick
- Instant
- Full of flavor
- Prepared without fermenting
Ingredients
Radish – For this recipe, I have 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 even use white vinegar or apple cider vinegar instead of red wine vinegar.
Red pepper flakes and whole peppercorns add that much-needed heat, which makes the pickled radish even more delish.
Along with some heat, a little sweetness is also added which comes from honey. You can even 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 even add mustard seeds to get that hint of mustard in the radish. If you want to add, you can use ½ teaspoon mustard seeds while pickling the radish.
How to make Pickled Radish?
Wash 1 pound of 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 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. Pack the slices in a clean glass jar.
In a non-reactive pan, heat ½ cup red wine vinegar, ½ cup water, 1 tsp salt, 1 tbsp honey, ½ tsp 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.
Serving Suggestions
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 makes 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.
Storage Suggestions
Once you make this instant pickled radish, you can use it immediately or refrigerate 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 it will lose some crunch and flavor will not be as good as the fresh ones.
You can even freeze 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.
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Recipe Card
Pickled Radish Recipe
Ingredients
- ½ pound radish
- 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
Instructions
- 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.
