Quick pickled radishes: Radishes, vinegar, water, salt, sugar, spices and 20 minutes later you have a jar of crunchy, tangy pickled radishes.
Put them on anything that needs a bit of brightness and crunch or eat them straight from the jar. I love setting them out during cocktail hour — so many colors — and alongside anything rich, like during latke smashed potato party and with my brisket.
Two kinds of pickles exist: quick pickles (vinegar-based, what we're doing here) and fermented pickles (salt, time, naturally developing acid like sauerkraut and kimchi). Both ancient. Both delicious. This is about the quickie kind. No special equipment, no sterilizing jars required.
Hold on to any radish (or season) just a little bit longer by pickling it.
Your radishes just need: vinegar, water, sugar, salt, spices.
For this version, I used star anise and peppercorns. The star anise brings a warm, subtly sweet licorice note that softens the radish’s natural sharpness. The peppercorns add heat and earthiness. Simple — and yet the whole is more than the sum of its parts. These two spices do something I cannot fully explain and do not want to question.
Now that you know how to pickle radishes, go find the sexiest bunch at your farmers market and get pickling. Stick with star anise and peppercorns — or honestly, go rogue and make it your very own spice adventure situation. Either way, you're ending up with crunchy little jewels.
My Pickling Wisdom
- Slice thin — if you have a mandoline, now is the time to use it. If not, slice as thinly as possible with a sharp knife.
- Star anise and peppercorns are simply my suggestions. Experiment and play to make it your own spice-adventure situation.
- Store in the fridge for up to 2 weeks, crispiest the first one.
Quick Pickled Radishes
Ingredients
- 2 bunches of radishes thinly sliced, any variety
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon Diamond Crystal kosher salt
- 1 tablespoon sugar
- ½ teaspoon mixed peppercorns
- 2 star anise pods 1 per jar & flexi
Instructions
- Place radish slices in pint-sized jar with lid.
- Set a small pot over medium heat and add the vinegar, water, 1 tablespoon salt, and the sugar. Bring the mixture to a gentle simmer, stirring until everything has dissolved. Remove from heat and add star anise and peppercorns. Let cool slightly.
- Pour brine over radishes, Cover, let cool to room temperature, then refrigerate.
- Ready in about 20-30 minutes. Lasts up to 2 weeks in fridge.
Notes
- Slice thin — if you have a mandoline, now is the time to use it. If not, slice as thinly as possible with a sharp knife.
- Star anise and peppercorns are simply my suggestions. Experiment and play to make it your own spice-adventure situation.
- Store in the fridge for up to 2 weeks, crispiest the first one.
More Radish Recipes
Stoked on quick pickled radishes? Try them roasted next — same veggie, mind-blowingly different. Or pile them on top Fresh Peas with Burrata.
If you try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
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