These tangy Quick Pickled Radishes are perfect for enjoying atop salads, tacos, and eggs. These take less than 30 minutes to make!
First off, Happy Mother’s Day! I hope everyone was able to take a few minutes today to be thankful for the women in their lives — whether it is your birth mother or a woman who has played a nurturing role in your life. I had the pleasure of taking my Ma out to brunch and a hike earlier and it was a wonderful.
Today’s Simple Sunday is all about these easy and tangy quick pickled radishes, which are the perfect topping for your tacos, omelets, and salads! This 3-ingredient recipe is as easy as it gets — throw everything into a bowl and let it sit for 20 minutes. That’s it!
My favorite way to enjoy these is on top of this Vegetarian Quinoa Taco Tostada recipe, which we make and eat almost weekly!
What’s Needed to Pickle Radishes?
To make this pickled radish recipe, you’ll need the following:
- Red radishes
- Filtered water
How to Pickle Radishes
As I mentioned above, it’s incredibly easy to make pickled radishes. Here are the basic steps to quick pickling radishes:
- Thinly slice the radishes.
- Place the sliced radishes in a bowl, then top with water and vinegar.
- Stir in the salt, then let sit for 20 to 30 minutes to pickle.
How Long Do Quick Pickled Radishes Last?
Quick picked radishes are best enjoyed the same day but last up to 24 hours if stored in an airtight container in the fridge.
Can I Use Another Type of Radish?
Of course! You’re welcome to use any radish variety you’d like. Just note that the color of the pickled radishes may differ depending on the combination of radishes and vinegar you use.
Tips for Pickling Radishes
It’s important that the radishes are sliced very thinly so they pickle quickly. A mandoline would come in handy here, but a sharp knife and some patience will also work.
You can use any mild vinegar you’d like to make pickled radishes. I prefer red wine vinegar or white wine vinegar, but white vinegar or even apple cider vinegar should also work.
To flavor your quick pickled radishes, you can add additional herbs and spices. A few options include: star anise, whole peppercorns, red chili flakes, honey, and garlic cloves.
Want More Pickling Recipes?
- Turmeric Rice with Quick Pickled Golden Raisins
- Pickled Peaches
- Egg Salad with Pink Mayo and Pickled Beets
- Vegetarian Antipasto Salad with Pickled Red Onions
- 1 bunch red radishes , thinly sliced
- 1 cup vinegar (I use red or white wine)
- 1 cup filtered water
- 2 tsp salt
- Optional add-ins: star anise , peppercorn, red chili flakes, honey, garlic cloves
Add radishes into a bowl or jar and cover completely with vinegar and water. Stir in salt and any add-ins you'd like to include.
Let sit for 20 - 30 minutes. Serve right away or store in an airtight container for up to 24 hours.