Pickled Radishes

This morning I tended to my little patch of ground and harvested some long-forgotten radishes, sowed somewhere in August. I decided to pickle them.

I love anything fermented or pickled, so I was very keen on pickling these fresh radishes. This recipe is very easy to make and you can vary with the spices, customizing the recipe to your own taste!

Pickled radish

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 1 bunch of radishes, thinly sliced
  • 120 ml (1/2 cup) apple cider vinegar
  • 236 ml (1 cup) water
  • 2 tbsp sugar
  • 2 cloves garlic, peeled
  • 1 chili pepper
  • 2 tsp salt
  • optional: 1/2 tsp crushed peppercorns // mustard seeds // coriander seeds // fresh dill // red pepper flakes


  1. Stuff all the radishes you have in a heat resistant pint-sized jar.
  2. Bring the water, vinegar, salt and sugar to a boil until salt and sugar are completely dissolved. Remove from heat (add optional ingredients if using).
  3. Pour the hot liquid over over radishes, adding the garlic and chili pepper to the jar as well.
  4. Cover and let cool to room temperature. The radishes will be ready to eat after 24 hours. You can keep the radishes in the refrigerator up to 4 months.

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