pickled radishes

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5 from 10 votes

Pickled Radishes

In just 10 minutes, you can make this easy and delicious recipe for Pickled Radishes! 
Prep Time10 mins
Pickling Time1 d
Course: Condiment, Snack
Cuisine: Pickled Foods
Servings: 12 servings
Calories: 8kcal
Author: Marissa


  • 1 clove garlic peeled and cut in half lengthwise
  • 1 bunch radishes about 9 ounces of radishes without the greens
  • 1/2 cup rice vinegar unseasoned
  • 1/2 cup cold water
  • 1 tablespoon kosher salt
  • 1 tablespoon honey


  • Place garlic halves into a clean one-pint canning jar. Thinly slice radishes and pack on top of garlic in jar.
  • Add rice vinegar, water, salt and honey to a 2-cup glass measuring pitcher. Whisk until kosher salt and honey dissolves. 
  • Pour vinegar mixture over radishes in jar, leaving a little room at the top. Cover and refrigerate.
  • Pickled radishes will be ready to eat in about 24 hours. Keep refrigerated and enjoy for up to one month.


  1. In just 24 hours these pickled radishes will be ready to eat. Enjoy them for up to one month.
  2. Note that the pickling liquid will turn light red and the radish flavor will get stronger with time. 
  3. For a spicy kick add 1/2 to 1 teaspoon crushed black peppercorns, or a fresh chile pepper split lengthwise (don’t forget to wear gloves when slicing fresh chile peppers!).


Calories: 8kcal | Carbohydrates: 1g | Sodium: 583mg | Potassium: 9mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 1mg
Keywords: easy, from scratch, gluten free, snack, summer, vegetarian
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