Quick-Pickled Radish Slices
Create a bright, acidic, and delightfully crunchy condiment for tacos, bowls, and sandwiches in under an hour. These quick-pickled radish slices retain their crisp texture and add a vibrant pop of flavor to any meal.
For 6 servings
Wash the radishes thoroughly and trim off the tops and tails. Using a mandoline or a sharp knife, thinly slice the radishes into uniform rounds, about 1/16 to 1/8 inch thick.
Sterilize a pint-sized (about 500ml) glass jar and its lid by washing it in hot, soapy water, rinsing well, and then letting it air dry completely, or by running it through a dishwasher cycle.
Pack the thinly sliced radishes tightly into the sterilized jar. Tuck in the sliced garlic and black peppercorns among the radish slices.
In a small saucepan, combine the water, white vinegar, granulated sugar, and kosher salt. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved, about 2-3 minutes.
Carefully pour the hot brine over the radishes in the jar, ensuring they are fully submerged. If needed, gently press down on the radishes with a clean utensil to keep them under the liquid.
Tap the jar gently on the counter a few times to release any trapped air bubbles. If the brine level drops significantly, top it off with a little more hot water or vinegar if you have extra brine.
Allow the jar to cool completely to room temperature on your countertop (this can take 30-60 minutes).
Once cooled, secure the lid tightly and transfer the jar to the refrigerator. For best flavor, allow the radishes to pickle for at least 30 minutes before serving, though they are even better after a few hours or overnight.
Serve the quick-pickled radishes as a vibrant topping for tacos, salads, sandwiches, grain bowls, or as a refreshing side dish. Store any leftovers in the refrigerator for up to 2-3 weeks.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mandoline for Uniformity: Using a mandoline slicer will ensure your radish slices are consistently thin, which is key for even pickling and a pleasant texture.
- 2Don't Overcook Brine: Only simmer the brine until sugar and salt dissolve. Boiling it for too long can evaporate some of the vinegar, altering the acidity and flavor balance.
- 3Experiment with Spices: Feel free to add other aromatics like mustard seeds, coriander seeds, a bay leaf, or even a small piece of fresh ginger for different flavor profiles.
- 4Tight Packing is Key: Pack the radishes as tightly as possible into the jar to minimize air pockets and ensure maximum submersion in the brine, which helps with preservation and flavor.
Adapt it for your goals.
Spicy Kick
Add 1/4 to 1/2 teaspoon of red pepper flakes or a few thin slices of jalapeño to the jar for a fiery pickled radish.
Herbaceous TwistHerbaceous Twist
Incorporate fresh herbs like a few sprigs of fresh dill, thyme, or oregano for an aromatic variation.
Different VegetablesDifferent Vegetables
This brine recipe works wonderfully for other quick-pickled vegetables like thinly sliced cucumbers, carrots, red onions, or even bell peppers.
Why this is on our healthy list.
Rich in Antioxidants
Radishes are packed with antioxidants like anthocyanins, which contribute to their vibrant color and help combat oxidative stress in the body.
Digestive Health
The pickling process, while not truly fermenting, introduces beneficial acids that can aid digestion, and radishes themselves are a good source of fiber.
Low Calorie & Hydrating
Radishes are very low in calories and high in water content, making them a hydrating and guilt-free addition to meals, supporting weight management.
Frequently asked questions
When stored in an airtight jar in the refrigerator, quick-pickled radishes typically last for about 2-3 weeks. Their crunchiness might slightly diminish over time, but they remain safe to eat.
