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Pickled Radishes

Most people have at least one vegetable they don't love, amirite? Well, in my case there are three: radishes, beets and green peppers. But I know these things are good for me!

Radishes are rich in antioxidants and minerals like calcium and potassium. Beets are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. And, green peppers are a particularly rich source of vitamins C and B6, which helps keeps your nervous system and immune system healthy.

Photo by Jo Lanta on Unsplash
Photo by Jo Lanta on Unsplash

So...I am constantly trying to find ways to incorporate these veggies into my meals that also taste good to me.

Enter, pickles! I love pretty much anything pickled. When I told my kids you could pickle just about anything, they said, "even candy?" No, not candy. Pickled candy does not sound appealing. But if it's a veggie, you can probably pickle it!

Each week we pick up our vegetable CSA from Clove Valley Community Farm, which we love, and this week the radishes were abundant.

Never having pickled before, I looked for an easy refrigerator recipe and came across Cookie and Kate's spicy pickled radish recipe.

Since I was hoping my kids might eat these, I didn't want to make them spicy, so I modified the recipe slightly, but here it is!

My pickled radishes with a side of pickled beets!
My pickled radishes with a side of pickled beets!


  • 1 bunch radishes (or two in my case)

  • ¾ cup white wine vinegar or apple cider vinegar

  • ¾ cup water

  • 3 tablespoons honey (you can also use maple syrup)

  • 2 teaspoons salt

  • Optional add-ins: whole mustard seeds, garlic cloves, peppercorns, coriander seeds


Step 1

Wash and scrub the radishes. Then slice off the tops and bottoms of the radishes. Next use a sharp knife to slice the radishes into very thin rounds. Pack the rounds into a mason jar and top with any of your optional add-ins.

Step 2

Prepare the brine by combining the vinegar, water, honey and salt in a small saucepan. Bring it to a boil, stirring occasionally, then pour the mixture over the radishes.

Step 3

Let the pickles cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks!

Pickled radishes are delicious on tacos, breakfast bowls, rice bowls, or just as a snack!

What's your favorite way to eat radishes? Let me know in the comments below!

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