Bright, zesty, and ready in a flash—these crunchy pickled radishes are the perfect pop of flavor for tacos, salads, sandwiches, and charcuterie boards.
Pickled radishes have garnered a special place in kitchens and dining tables around the world, transcending cultures and cuisines. Their vibrant color, crisp texture, and tangy flavor make them an appealing addition to a variety of dishes. But beyond just their taste, pickled radishes carry a rich history and a global significance that resonates with food lovers everywhere.
A Brief History of Pickled Radishes
The practice of pickling vegetables dates back thousands of years, with the earliest records pointing to ancient Mesopotamia and Egypt. Originally, pickling was a practical solution to preserve food through the winter months, but over time it became a beloved culinary tradition.
Radishes themselves are native to Southeast Asia and were among the many vegetables that early civilizations discovered could be preserved through pickling. Today, they feature prominently in traditional dishes across the globe:
In Korean cuisine, pickled radishes are known as danmuji—bright yellow, slightly sweet, and often served with fried foods or tucked into kimbap.
In Mexican cooking, radishes are quick-pickled with spices and citrus, served alongside tacos to add a refreshing crunch that cuts through the richness of grilled meats.
This recipe keeps things simple, approachable, and ideal for a small household, but it’s part of a much larger and flavorful culinary lineage.
Don’t Toss the Tops! Radish Greens Are Edible and Nutritious
Before you compost those leafy tops, know this: radish greens are not only edible, they’re delicious and packed with nutrients. These peppery leaves are rich in vitamin C, vitamin A, calcium, and iron, offering a great way to cut waste and enhance your meals.
Ways to use radish greens:
Sauté with garlic and olive oil, then fold into an omelet
Toss with mixed greens for a fresh salad
Blend into pesto with nuts, parmesan, and lemon juice
Stir into soups, stews, or grain bowls
Wilt into pasta or rice dishes
Just be sure to rinse thoroughly, as the leaves can hold onto dirt. Use them fresh within a day or two for the best texture and flavor.
Small Batch Pickled Radishes
Ingredients
- 1 bunch radishes, washed and thinly sliced (save the greens!)
- 2 cloves garlic, smashed
- 1/2 cup apple cider vinegar
- 1/2 cup filtered water
- 1-2 tbsp pure cane sugar (adjust to taste)
- 1 tsp kosher salt
- 1 tsp mustard seeds
Instructions
- Prep your jar.Wash a pint-sized jar (or equivalent) with hot soapy water or run it through the dishwasher.
- Slice and pack.Thinly slice the radishes and pack them tightly into the jar. Tuck the smashed garlic cloves in between.
- Make the brine. In a small saucepan, combine vinegar, water, sugar, salt, and mustard seeds. Heat gently over medium heat until the sugar and salt dissolve completely. Remove from heat.
- Pour and seal.Carefully pour the hot brine over the radishes, making sure they’re fully submerged. Run a chop stick ot something skinny down the sides of the jar to reles the air bubbles and add more brine to cover. Let cool to room temperature.
- Store.Seal the jar and refrigerate. The radishes will start to taste pickled within a few hours, but the flavor is best after 24 hours. They’ll stay crisp and delicious in the fridge for up to 2 months.
Pickled radishes are endlessly useful in the kitchen! Here are a few of our favorite ways to use them:
- Pile onto tacos, especially fish or porkAdd to grain bowls and roasted veggie dishesTuck into sandwiches, wraps, or burgersUse as a zippy topping for deviled eggsAdd color and crunch to a cheese or charcuterie board
Bonus Tip:
- Want to make them shelf-stable? You can water bath can this recipe! Process the filled and sealed jar for 10 minutes, leaving ½ inch headspace. Let jars cool and store in a cool, dark place for up to a year.