These easy quick radish pickles require minimal effort but deliver maximum flavor. They are a color-tasting addition to so many meals, salads, bowls, sandwiches and add a beautiful color to vegetarian dishes!
Why will you love this recipe?
Pickling vegetables can really change their flavor and texture, and these pickled radishes make an incredible flavor enhancer for so many dishes. I love to make a little more than one batch, then let them sit in the fridge for at least 24-48 hours to get the best flavor. But also to develop this gorgeous light pink hue. The pickling liquid in the jars begins to turn the red color of the skin of the radishes on the thin slices into that gorgeous color.
How to make radish pickles
- Place sliced radishes, spices and garlic in a jar
- Heat apple cider vinegar and water in a saucepan
- Add salt and maple syrup and stir to dissolve
- Pour the vinegar mixture over the radishes until they are well coated
- Marinate for at least 15 minutes, ideally an hour (or even longer for more intense flavor)
I’ve learned that the thinner you slice the radishes, the sooner and better they absorb the flavors of the vinegar and spices. I bought this mandolin (vegetable slicer) especially for these tasks. It makes super-thin slicing quick and easy, but it’s also a great way to ditch two fingertips. A sharp chef’s knife and a little tact also work well. Quick radish pickles can be stored in the fridge for a few weeks, so there is enough time to devote to these individual dishes.
If you like quick radish pickles, you might also be interested in these recipes:
- Ayurveda bowl with radish pickles and miso dressing
- vegan tomato and bean salad
- quick Mediterranean white bean salad
- Potato salad with coriander pesto
- Iced tea with mango and passion fruit
- more salad recipes
quick radish pickles
- Wash the radishes and remove the greens. (see tip)
- In a saucepan, bring the apple cider vinegar to the boil with the water, salt and maple syrup.
- Meanwhile, wash and finely slice the radishes. Pour into a sealable mason jar or screw-top jar.
- Peel the garlic and cut into fine slices or cubes. Also put in the glass.
- Add the cilantro and mustard seeds to the jar as well.
- When the broth is boiling, carefully pour it into the glass over the radishes.
- Seal and leave for at least 15 minutes.