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!
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!
I originally shared this recipe when I was a Ball® Canning Ambassador and got to learn how to preserve seasonal produce with confidence. You can also find tested canning recipes for bruschetta tomatoes, canned cinnamon pears, and applesauce.
But today, it’s all about these sweet pickled radishes. So let’s get started.
You will need
- Fresh radishes
- White or apple cider vinegar (5% acidity)
- 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.
Are radishes good for you?
Yes. Radishes provide notable nutrition benefits. They are an excellent source of vitamin C and provide other nutrients such as folate, magnesium and potassium. They are also a prebiotic food to help fuel good bacteria in the gut.
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.
Meanwhile, heat the pickling liquid.
For that, simply combine the vinegar, water, sugar, and spices in a small saucepan and bring to a boil.
Pour the hot liquid over the radishes, one jar at a time.
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!
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
How will you use this recipe? Please let me know in the comments. I’m always looking for new ideas!
Sweet Pickled Radishes
- 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)
- 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.