Quick Pickled Radishes
May 19, 2026
Paper-thin radishes in a sweet-salty apple cider brine—ready in about 10 minutes hands-on, then chill. Great on tacos, salads, avocado toast, and charcuterie boards.
When the CSA sends extra radishes, this is our go-to quick pickle—same easy method as Rachel Cooks' pickled red onions, adapted for peppery crunch.
Why pickle them: Pickling mellows radishes' bitter edge into classic sweet-salty-sour flavor. If you usually skip raw radishes, try these on tacos, nachos, pulled pork, salads, or avocado toast.
Optional add-ins (per jar, from the source): ½ tsp red pepper flakes; ½ tsp mustard seeds; whole black peppercorns; coriander seeds; fresh dill; peeled garlic cloves (whole or sliced).
Also try: Roasted radishes for a completely different, potato-like side.
Full tips, video, and nutrition notes are on Rachel Cooks (Rachel Gurk). We share this so members can use farm radishes—please visit the original for updates and to support the creator.
Quick Pickled Radishes
Refrigerator pickles that tame radishes' bite into sweet, salty, sour crunch. Recipe by Rachel Gurk at Rachel Cooks.
Ingredients
- 1 bunch radishes (18–20 average-sized radishes)
- ½ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
- 1 cup hot water
Method
- Scrub the radishes and slice as thin as you can (a mandoline is ideal; a sharp knife or small matchsticks work too).
- Pack the sliced radishes into a quart Mason jar, a large recycled pickle jar, or a glass bowl with a lid.
- In a measuring cup, stir together the apple cider vinegar, sugar, salt, and hot water until the sugar and salt dissolve.
- Pour the brine over the radishes and let them sit at room temperature for about 1 hour (they keep a red ring at first, then turn light pink).
- Cover and refrigerate. Use within a few weeks—they soften slightly over time.
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