How to use pickled radishes?

Pickled Radish Serving Suggestions Of course, you should snack on them as much as you like, but there are all sorts of other ways to use them too: On tacos or nachos . Top them onto my Sheet Pan Nachos or swap them in for the pickled onions in this Sweet Potato Taco recipe.

Is apple cider vinegar better for pickling?

Apple cider vinegar made from fermented apple juice is a good choice for many pickles . It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

What is the best liquid for pickles?

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

How do you store radishes in a glass jar?

Plop your radishes into an adequately-sized mason jar and fill the container with water so the bulbs are completely submerged. 4. Twist the lid on and test for a tight seal by tipping the jar over to ensure it's leak-free and airtight.

What can I do with too many radishes?

Finely diced radishes mixed with red onion, jalapeño, cilantro, and lime make a peppery and crunchy salsa , a nice addition to any taco. Radishes can also be roasted with olive oil, salt, and pepper at 450ºF for 15 to 20 minutes or until caramelized and tender.

How long does pickled radish last?

If you're using a kilner jar, simply fill to the surface and fasten the lid tightly to create an airtight seal. Place your jar in the fridge and wait 2 days before eating. The radish should comfortably last 5-6 months like this as long as they're looked after and a clean utensil is used to remove them.

Can you eat pickled radish raw?

Absolutely! Raw radishes can be grated and added to coleslaw for an extra zing, or they can be pickled for a tangy addition to sandwiches and wraps.

Does pickled radish go bad?

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months . Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

How healthy is pickled radish?

Eating pickled radish can be a healthy addition to your diet, as it provides a good source of vitamins and minerals. Radishes are low in calories and high in vitamin C and other antioxidants. However, the nutritional value of pickled radish can vary depending on how it is prepared and the ingredients used.

Can I use pickle juice instead of vinegar?

Since pickle juice is almost entirely made of vinegar, it can be used anywhere you'd use vinegar or citrus juice .

Can you use pickle juice to pickle other vegetables?

You might think reusing pickle juice is on the extreme end of reducing food waste, but here's the thing: you're not just saving the juice! Pickling is a good way to use up veggies that are starting to wilt, giving them a second (and delicious) life instead of tossing them.

Can you pickle vegetables in pickle juice?

Some people pour the pickle juice directly over the veggies, others swear by boiling the pickle brine first . If you boil the brine first and pour it - still hot - over the veggies, it does seem to absorb into the veggies a little faster.

Can you put raw vegetables in pickle juice?

Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice . Make sure to keep these tangy tidbits refrigerated.

Quick Pickled Radish Recipe - How to Pickle Radishes Recipe

This quick pickled radish recipe makes the best pickled radishes in only about 10 minutes hands-on time! They’re great on tacos, avocado toast, pulled pork, and more!

Given the wild popularity of my recipe for pickled red onions, I wanted to bring you more easy pickled items. This quick pickled radish recipe might just be my new fave. The great thing about these pickled radishes is that you can use them pretty much anywhere you’d use a pickled onion. They’re similar in flavor, just a little less oniony.

They’d be great on these vegan tacos, shrimp tacos, or on vegetarian nachos, amongst countless other things.

If you’re reading this and thinking to yourself, “Well, I don’t like radishes so this one clearly isn’t for me,” please keep reading. Pickling this root vegetable completely changes its flavor. The radishes lose their bitter bite and take on that perfect sweet, salty, sour pickled flavor.

As a side note, if you think you don’t like radishes, you should also try roasting them. Roasted radishes taste completely different than raw radishes, too. They’re also a great low-carb replacement if you’re following a low-carb or keto diet and miss roasted potatoes.

About this pickled radish recipe

I pickle these radishes exactly the same way as I pickle red onions. I slice them paper-thin on a mandoline, but you could also do them a little thicker. I alternate when I do pickled red onions between thicker and thin, and you can do the same with radishes. If you don’t have a mandoline, use a nice sharp knife to cut the radishes.

An alternative is to cut them in tiny little matchstick pieces. I imagine you could also pickle radish halves. Just keep in mind, the larger the pieces are, the longer it will take for the pickling solution to flavor all the way through the whole vegetable.

Next, fill the jar(s) with the sliced radishes. Mix the brine ingredients: apple cider vinegar, salt, sugar, and very warm water. Pour the brine over the radishes and let them set on the counter for an hour or so. Cover and refrigerate.

These pickled radishes keep their characteristic red ring around the outside and white centers for about an hour or two in the pickling solution, but then they turn the pretty light pink color that you see in the photos here.

Pickled radishes will keep fresh in your fridge for a couple of weeks! I love to throw them on salads, avocado toast, pulled pork, or any Tex-Mex dish. Try putting a few pickled vegetables on a charcuterie or cheese board.

Make these your own!

To give these a little twist, try adding some flavor in with these add-ins:

Red Pepper Flakes – start with 1/2 teaspoon and add more as desired
Mustard Seeds – try 1/2 teaspoon
Black Peppercorns
Coriander Seeds
Fresh Dill
Garlic Cloves

More quick pickles

Refrigerator pickles are easy, fun, and a great way to eat more vegetables. Try:

Pickled Cauliflower
Pickled Green Beans
Pickled Vegetables — spicy or not! A mixture of cauliflower, carrots, onions, jalapeños, and radishes.
Refrigerator Dill Pickles
Pickled Asparagus Recipe

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Quick Pickled Radish Recipe - How to Pickle Radishes

4.45 from 301 votes

Prep Time: 10 minutes mins

Ingredients

▢ 1 bunch of radishes (18-20 average size radishes)
▢ 1/2 cup apple cider vinegar
▢ 1 tablespoon granulated sugar
▢ 1 1/2 teaspoons salt
▢ 1 cup hot or warm water

Instructions

Slice radishes as thin as you can.
Stuff all the radishes in the jar of your choice. A bowl will work too if that's all you have.
In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour this pickling mixture over your sliced radishes and let them set for an hour. After an hour, cover and storein the fridge for up to three weeks.

Notes

Nutrition information is not exact, since you don't drink the pickling liquid. At least I don't.

Nutrition Information

Serving: 1/4 cup, Calories: 12kcal, Carbohydrates: 2g, Sodium: 532mg, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.