Quick Pickled Radishes Recipe

By
Marisa McClellan
Marisa McClellan
Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).
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Updated Mar. 26, 2019
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These quick pickled radishes are a great way to extend the life of radishes. They add crunch and pucker to homemade tacos and cheese plates.

Recipe Details

Quick Pickled Radishes Recipe

Active 15 mins
Total 24 hrs
Serves 2 servings

Ingredients

  • 1 bunch red radishes

  • 1/2 cup apple cider vinegar

  • 1/2 cup water

  • 1/4 cup honey

  • 1 teaspoon pickling salt

Directions

  1. Wash radishes well. Trim roots and stems and slice radishes into thin wedges.

  2. Place chopped radishes into a pint jar.

  3. Combine vinegar, water, honey and salt in a small saucepan. Bring to a boil.

  4. When brine has reached a boil, pour over radishes.

  5. Let jar sit on counter until cool. When cool, place jar in the fridge.

  6. Once jar has chilled for 24 hours, pickles are good to eat.

Special Equipment

1 pint jar

This Recipe Appears In

Nutrition Facts (per serving)
74 Calories
0g Fat
18g Carbs
0g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 74
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 209mg 9%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 2%
Total Sugars 18g
Protein 0g
Vitamin C 4mg 21%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 96mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)