Simple Provisions

Food does not need to be fancy to be celebrated

Small Batch Pickled Radishes | Simple Provisions

If radishes were in a beauty pageant, they’d nail the looks category. They’re truly beautiful vegetables with their vibrant, hot pink skin, china-doll white flesh and ruffly green leaves. But when it comes to the talent portion of the evening, the judges may shift uncomfortably in their seats as Miss Radish struggles to prove her versatility.

Radishes are most commonly eaten raw. The French love them with a thick spread of expensive unsalted butter and a touch of sea salt, making them the easiest, prettiest hors d’oeuvre ever. Radishes can add a mustardy crunch to salads and will look stunning sliced thinly on top of a fish taco. But unless you’re making a lot of fish tacos, you’re unlikely to use a whole bunch of radishes in one sitting. And then you’re left with at least a few pink spheres rolling around in your vegetable drawer, destined to lose their crunch.

Making a batch of quick pickles will help extend the life, and the usefulness, of that bunch of radishes, which is sure to impress those pageant judges. 

Small Batch Pickled Radishes | Simple Provisions

Small Batch Pickled Radishes | Simple Provisions







Small Batch Pickled Radishes | Simple Provisions

Quick pickling is my favourite way to preserve vegetables. It has all the warm, fuzzy, do-gooder feelings of big-batch preserving, but with none of the hassle. You just chop the vegetables and place them in a jar with some spices, bring a vinegar solution to the boil, pour the brine over the veggies, pop the jar in the fridge and wait 24 hours. Now you have pickles. Pickling radishes has the added bonus of cheering you up every time you open the fridge, because you have a jar of rosy-red, happy-looking pickles greeting you.

Now that you have pickled radishes, you can add them to burgers or tacos. You can dice them and mix them with mayonnaise, shallots and tuna for a sandwich filling, or just add a layer of pink discs to a ham and cheese baguette. You can serve them with cheese and crackers or add them to salads. They’ll last at least a month in the fridge, so you have plenty of time to use them.

Small Batch Pickled Radishes | Simple Provisions

Small Batch Pickled Radishes | Simple Provisions


Small Batch Pickled Radishes | Simple Provisions

Small Batch Quick Pickled Radishes


  • 1 bunch of radishes
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 8 peppercorns
  • Optional spice: 1/2 teaspoon fennel seeds or coriander seeds or mustard seeds


Wash your radishes really well, top and tail them, then slice them thinly (a mandolin makes this much easier).

Place the radishes in a pint jar with the peppercorns and spices (if using).

In a small saucepan bring the vinegar, water, honey and salt to the boil. Pour the brine over the radishes in your jar.

Allow the jar to cool then place it in the fridge to pickle. It will be ready to eat in 24 hours, will taste even better in 2 weeks, and should be eaten within a month.


35 thoughts on “Small Batch Quick Pickled Radishes

  1. I really like this idea. I’ve been wanting to pickle something, this sounds like the place to start. Great post!

    1. Amelia says:

      It’s an excellent place to start! You can use the same method for cucumber, carrots, green beans, ginger and more. Heaps of options!

  2. Shruti says:

    I have a bunch of red radishes in stock!!! Off to try this out… Loved the idea :)

    1. Amelia says:

      Awesome Shruti – I’m glad the timing was so perfect for you.

  3. Amelia, the one time I did the ‘boil the liquid, then pour it into the jar’ exercise, the jar cracked and I had exciting boiling vinegar all over the place. I would love to try this recipe but I tremble with fear. Any tips? Do you preheat the jar or something?

    1. Amelia says:

      That does not sound ideal. I use good, thick jars that are built for boiling liquids and I haven’t had such exciting adventures as yours. Maybe let it cool a little bit first?

      1. Ah, so maybe don’t just use recycled jam jars then: go with an actual preserving jar.

      2. ladyredspecs says:

        Hi Jane, as a pickler from way back, I’d say your recycled jam jar is fine, no need to spend your hard earned $$$ on jars, but it’s always best to sterilize the jar anyways, 30 minutes, 120C does the trick then it’s OK to put hot vinegar into the hot jar. If you seal it immediately it will create a vacuum as it cools then there is no need to refrigerate until you have broken the seal. I hope this helps, and thanks Amanda for this great idea to help use up unloved radishes!

      3. great advice, thanks ladyredspecs.

  4. Deepa says:

    This is really clever! I avoid buying rads as I never get through the bunch but now I really want to try this! Nice pics too…..

    1. Amelia says:

      Thanks Deepa. I’m glad I’m not alone in not using the whole bunch!

  5. Saskia (1=2) says:

    Quickles! I’ve been pickling daikon recently, but have never actually pickled radishes and they’re so much prettier! Love your mayo/shallot/tuna/radish sandwich filling idea. I often make tuna/mayo for the kids sandwiches and love the idea of zinging up the adult serves with pickled radish. Yum!

    1. Amelia says:

      If you do radish I’ll do daikon, I have never cooked with it let alone pickled it.

  6. Snappystreet says:

    My father is a massive radish fan, so perhaps I could do this for him as a gift!

    1. Amelia says:

      A gorgeous pink jar of radishes would make a lovely gift.

  7. These look fabulous Amelia – so pretty! I’m keen to try a little pickling, so this sounds like the perfect way to start. Thanks!

    1. Amelia says:

      Thanks Margot – this pickling method is super easy and I’ve been surprised at how often I’ve reached for the jar when I open the fridge, so totally worth it.

  8. JuliaRad says:

    Yes I love this, will for sure make. Radish are beautiful I agree :)

    1. Amelia says:

      Your obviously do Julia! ;)

  9. Love the color … Have red raddish will try soon:-)

    1. Amelia says:

      I hope you enjoy them Vidya.

  10. Katherine says:

    They look so cute!

    1. Amelia says:

      Thanks Katherine

  11. Jennifer says:

    Love it thanks Amelia. I had loads of radishes this year and apart from force feeding them to my kids. I ran out of ideas. I will be well prepared for them this year, they look fab. I pickled my green tomatoes like this and the paddock porcini and it works a treat. I love your photography too, it makes my mouth water. I have been fearing the worse for my veggie garden with all the cold weather we have had in Kyneton. Thankfully I have an abundance of weeds in their to protect the veggies :))

    1. Amelia says:

      Pickled paddock porcini sounds awesome Jennifer! I know what you mean about the garden. Our broads beans are decidedly droopy after the heavy frosts. Broad beans produce a fiddly enough crop to begin with, now I’ll probably have even less.

  12. Jay says:

    I love a little quote from childhood picture book, “The Special Swap”: Don’t be saddish, have a radish :)

  13. Leah says:

    Absolutely gorgeous photography and a wonderful sounding pickle.

  14. I always have two or three rogue radishes in my vegetable drawer! It always seems like an inescapable curse. But now I know exactly what to do with them!

    1. Amelia says:

      Good to know there’s other rogue radishes in vegetable drawers, not just mine!

  15. Greetings Amelia, I am a member of Tasty (Hosted by The Pioneer Woman -“Ree Drummond” US Author, T.V. show on Food Network). A friend of mine recently posted roasted Radishes!? Say what? Yep, she cleaned them added oil and seasonings roasted in sheet pan. Well, if we roast other veggies why not radishes? Cheryl.

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