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You are here: Home / Recipes / Sweet Pickled Radishes

Sweet Pickled Radishes

August 28, 2020 by Marisa Moore

412 shares

It’s easy to turn your radishes into crisp quick refrigerator pickles! This step-by-step recipe guide will show you how and enjoy radishes to enjoy up to 4 months!

Pickled radishes in two jars

This post is sponsored by Ball® Canning.

These quick, pickled radishes are sweet, spicy, and full of flavor. Sweet pickled radishes are perfect to have on hand to add crunch and flavor to meals or to enjoy as a snack. Plus, this recipe makes it easy to reduce food waste.

This easy canning recipe takes just a few minutes to put together so it’s perfect for beginners!

As you know, I am a Ball® Canning Ambassador and I’m excited to be back with my second canning recipe of the summer! 

I’m learning a lot about how to preserve seasonal produce with confidence. We are still enjoying the canned tomatoes from last month and I’m looking forward to canning figs, pears, and apples as we transition into fall.

But today, it’s all about these sweet pickled radishes. So let’s get started.

radishes, pickling salt, sugar, vinegar, and spices on a grey board

You will need

  • Fresh radishes 
  • White or apple cider vinegar (5% acidity) 
  • Sugar
  • Ball® Salt for Pickling and Preserving
  • Mustard seeds
  • Black pepper
  • Bay leaf
  • Crushed red pepper for more spice if you want
  • Ball® glass preserving jars with lids and bands

I am using the Ball® Flute Jars which provide an elegant touch. These jars make for a beautiful presentation if you’re planning to share the recipe as a gift or serve your pickles tableside. 

Sliced radishes in a blue bowl

Are radishes good for you? 

Generally speaking, yes. They are an excellent source of vitamin C and provide other nutrients such as folate and potassium. 

Radishes are a long-lasting cruciferous vegetable. They are at peak flavor and availability in the spring but you can find them all year long at most major grocery stores. They are usually near the carrots and other root vegetables.  

I’m using the common red globe radish for this recipe but you’ll find a number of different varieties from watermelon radishes to white radishes. 

Bonus: If you find radishes at a farmers market they usually have the greens still attached – and those greens are edible and delicious! 

I love radishes for the crisp peppery flavor and gorgeous color they deliver. This little ruby-colored root can brighten up salads, hummus, and more.

Let’s pickle these radishes

This recipe couldn’t be easier. 

First, you’ll pack sliced radishes into a clean, hot jar. Take care not to touch the hot jar.

Be sure to remove the top and stem ends. I used a mandolin to slice the radishes quickly and evenly.

Radish slices being added to a jar

Meanwhile, heat the pickling liquid. 

For that, simply combine the vinegar, water, sugar, and spices in a small saucepan and bring to a boil.

Pickling liquid in a small saucepan with a spoon

Pour the hot liquid over the radishes, one jar at a time.

two flute jars filled radishes  - one with a funnel on top

To ensure, a proper seal, wipe the top of the jar to remove any liquid using a clean, dry cloth. Add the lid and secure with the band. Don’t overtighten. Let the jars sit for an hour to cool. 

Refrigerate and enjoy for up to 4 months!

Overhead shot of radishes in brine in jars

I made this recipe twice – thus the two jars. However, the recipe below makes a 1-pint jar. 

How to keep pickles crunchy

To keep refrigerator pickles crisp, be sure to use fresh, firm radishes. That means, using them as soon as you can after you bring them home. The firmer the better. 

Use a bay leaf. The bay leaf adds flavor but also adds tannins to the pickle brine. Those tannins have been shown to help keep refrigerator pickles crisp.

You’ll also want to slice them properly. In this case, I sliced the radishes about ⅛ inch thick. Of course, the thinner you go, the more easily the pickles break down.

Ways to eat pickled radishes

You can eat these crisp radish pickles straight from the jar as a snack. Just as is. But I like to use them in other fun ways.

Add your refrigerator radish pickles to 

  • Use pickled radishes on avocado or hummus toast
  • Add a pop of ruby color and crunch to a green salad
  • Top fish tacos with several pickles for a sweet, tangy bite
Green salad with two jars of quick pickles and two forks

How will you use this recipe? Please let me know in the comments. I’m always looking for new ideas!

Be sure to visit freshpreserving.com for this and other recipes as well as tips on starting your canning journey. 

radishes in pickling brine in jars with a white towel in background
Print Recipe

Sweet Pickled Radishes

Turn radishes into crisp quick refrigerator pickles with this step-by-step recipe! Cut food waste and enjoy these sweet pickled radishes up to 4 months!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: radish recipes, refrigerator pickles
Servings: 8 ¼ cup servings (drained)
Calories: 33kcal
Author: Marisa Moore

Equipment

  • Ball® Flute Jars with lids and bands 

Ingredients

  • 1 bunch radishes (about a ½ pound), stem and root ends removed and cut into ⅛ inch slices)
  • ½ cup white or apple cider vinegar (5% acidity)
  • ½ cup sugar
  • ¼ cup water
  • 1 teaspoon Ball® Salt for Pickling and Preserving
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • ½ teaspoon dried crushed red pepper (optional) 

Instructions

  • Place radishes in a hot 1-pint jar.
  • Bring vinegar, next 6 ingredients, and, if desired, crushed red pepper to a boil in a small stainless steel or enameled saucepan. 
  • Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

Notes

Preserving Method: Non-Preserving
Makes about 1-pint jar 
Original recipe: Sweet Pickled Radishes
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 
 
 

Nutrition

Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg
412 shares

Filed Under: Appetizers, Blog, Recipes, Sides

Reader Interactions

Comments

  1. Jessica

    November 22, 2020 at 7:12 pm

    These are amazing. I can’t stop eating them,
    Thanks so much for the recipe.

    Reply
    • Marisa

      November 22, 2020 at 7:44 pm

      So glad you enjoyed them!

      Reply
  2. Madison

    April 09, 2021 at 1:48 pm

    Hi! Can I can these for longer storage? How long would I need to process?

    Reply
    • Marisa

      April 09, 2021 at 3:39 pm

      Hi Madison! Unfortunately, I haven’t tested this recipe for longer or shelf storage.

      Reply
  3. Gloria

    September 05, 2022 at 4:50 pm

    I want to can my radishes I thought this site would give me that instruction as it’s re Ball canning jars
    Can You please speak to those of us who wish to pickle as in can our radishes?

    Reply
    • Marisa

      September 05, 2022 at 5:11 pm

      Hi! This recipe is perfect for pickling radishes and will keep for 4 months in the fridge. Sorry that I don’t have a shelf stable recipe to share.

      Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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