Top 3 Pickled Radish Recipes You Must Know

Top 3 Pickled Radish Recipes You Must Know

You were looking for a delectable way to keep your radishes from going bad? You've arrived at the right place! Pickled radishes are not only simple to make, but they're also convenient to have on hand: Eat them as a snack, sprinkle them in salads, or top your sandwiches, burgers, or tacos with them.

This milder version of pickled onions will provide a sweet and sour flavor to your favorite dishes without becoming overbearing. In this selection of our greatest pickled radish recipes, you'll find everything from quick pickles to restaurants.


Worthy Pickled Daikon And Carrots

Traditionally served in banh mi (Vietnamese street sandwiches). These pickles would go well with anything that would normally be served with coleslaw or sauerkraut, such as hot dogs or barbecued pork, as well as salads or spring rolls. Alternatively, you may simply consume them raw.

You can use 3/4 cup agave syrup instead of 1 cup sugar for a reduced glycemic option.


  • 0g FAT
  • 17g CARBS
  • 1g PROTEIN






  • 2 pounds peeled carrots (about 5 medium)
  • 1 cup + 4 teaspoons sugar 2 pounds daikon radish, peeled
  • salt (two tablespoons)
  • white vinegar, 2 1/2 cup
  • 2 cups of hot water


  • Cut the carrots and daikon radishes crosswise into 2 1/2-inch long pieces before julienne-ing them. Then, lengthwise, cut 1/4-inch thick pieces. Finally, stack the slices and cut them into 1/4-inch thick batons with a sharp knife.
  • In a large mixing basin, combine the carrots and daikon radishes. 4 teaspoons sugar and 2 teaspoons salt, if desired. Toss the carrots and daikon with salt and sugar with clean hands until well coated.
  • Continue to stir the carrots and daikon with your hands for about 3 minutes, or until they begin to soften. When you can bend a piece of daikon all the way over without it breaking, they're ready.
  • Drain carefully after rinsing the carrots and daikon in a colander with cool water.
  • To make the vinegar-sugar mixture, whisk together one cup of sugar, white vinegar, and warm water in a bowl (an 8 cup Pyrex measuring cup works well for this).
  • In jars, pour the vinegar mixture over the carrots and daikon:
  • Make sure the jars are clean. Fill the jars halfway with daikon and carrots. To cover the pickling liquid, pour it on top. Seal. Refrigerate.
  • Before eating, let the pickles remain for at least an hour; their flavor will increase over time. In the refrigerator, they should last 4 to 6 weeks.

Spicy Quick Pickled Radishes

Pickled radishes with a kick that are ready to eat right away! These pickled radishes go great with tacos, burgers, salads, and other foods. The following recipe makes around 14 cups of pickles.


  • Calories: 12kcal
  • Carbohydrates: 2g
  • Sodium: 532mg
  • Sugar: 2g

Time to Prepare: 10 minutes

Time to cook: 2 minutes

1 14-cup yield


  • 1 radishes bunch
  • 34 cup apple cider vinegar or white wine vinegar
  • 3 teaspoons honey or maple syrup 34 cup water
  • salt (two tablespoons)
  • 1 teaspoon red pepper flakes (this makes very spicy pickles; use 12 teaspoons or none at all for medium spicy pickles)
  • 12 teaspoon mustard seeds, whole (optional)
  • Garlic cloves, black peppercorns, fennel seeds, and coriander seeds are all optional add-ins.


  • To prepare the radishes, cut off the tops and bottoms of the radishes, then slice them into extremely thin rounds with a sharp chef's knife or mandoline. Fill a pint-sized canning jar halfway with the rounds. Red pepper flakes and mustard seeds can be sprinkled on top of the rounds.
  • Allow the mixture to cool to room temperature before using. The pickles can be served right away or covered and refrigerated for later use. The pickles will keep for several weeks in the refrigerator, although they will be at their freshest and crispest for about 5 days after pickling.
  • To make the brine, follow these steps: Combine the vinegar, water, honey, maple syrup, and salt in a small saucepan. Bring the mixture to a boil over high heat, stirring occasionally, then pour over the radishes.

Pickled Watermelon Radishes

Fermented radish pickles are tasty and packed with probiotics. They're also delicious when cooked with various types of radishes. However, when made with watermelon radishes (a radish variety with bright pink flesh), the results are bright enough to start a party debate.


  • 21 Calories
  • 0g Fat
  • 5g Carbs
  • 1g Protein

Prep: 10 mins

Cook: 0 mins

Total: 10 mins

Servings: 16 servings


  • 2 c. liquid (filtered)
  • 1 teaspoon kosher salt (kosher or fine sea)
  • radishes, 1 pound (watermelon variety, washed)
  • 1 onion, tiny (peeled and cut into thin slices)
  • 1 garlic clove (peeled and smashed)
  • Optional: 1 teaspoon cayenne pepper (flakes)


  • Stir the salt until it is thoroughly dissolved in the filtered water. Because chlorine and other contaminants in most municipal tap water can interfere with the fermentation process, it's critical to use filtered water.
  • The leaf and root ends of the watermelon radishes should be removed. Slice them into 1/8-inch thick crescents or circles, or julienne them into matchstick-sized pieces. This step can be made more accessible with a mandoline or the thin slicing blade of a food processor.
  • Toss the watermelon radish pieces, chopped onion, garlic, and red pepper flakes in a large mixing basin (if using). Fill a clean pint glass jar halfway with them. For fermented goods, a canning jar is not required; any clean glass jar would suffice.
  • Over the other ingredients with the salt, brine To expel any air bubbles, gently press on the vegetables with the back of a spoon or your clean fingers. ​
  • Place the jar on a small plate to catch any overflow that may occur when the fermentation process begins. Then, allow it to rest for 24 to 48 hours at room temperature.
  • After the first 24 hours, remove the lid or tiny jar weight and check the pickled radishes. You should notice some bubbles and a little sour scent developing (like sauerkraut, but more pungent because of the garlic).
  • Transfer the container to the refrigerator door after you see and smell indicators that the radishes are actively fermenting. This is the warmest section of your refrigerator, but it's still colder than room temperature, which is ideal for keeping your radishes fermenting slowly.
  • 1 to 2 weeks after making them, fermented watermelon radishes are ready to eat. After that, move the jar to a colder portion of your refrigerator if you plan to keep them for more than a month (one of the central shelves rather than the inside of the refrigerator door).

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