Quick-Pickled Radishes

This recipe is a good use for radishes: either home-grown or store-bought. See Radish – Early Scarlet Globe for growing radishes at home.

The pickling liquid has infinite variety.


  • 1 bunch of radishes (18-20 average size radishes)
  • 1/2 cup vinegar
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • Spices (whatever you want and in any quantity)
    • chopped ginger
    • chopped garlic
    • mustard seeds
    • fennel seeds
    • red chile pepper flakes


  1. Slice radishes as thin as you can.
  2. Stuff all the radishes in the jar of your choice. A bowl will work too if that’s all you have.
  3. In a small sauce-pan, combine apple cider vinegar, warm water, salt, sugar, and spices. Stir to dissolve the sugar and salt. Bring to a boil and simmer 10 minutes.
  4. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.

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