Quick Pickled Radishes (Easy Refrigerator Recipe)
Bright, crunchy, and packed with flavor, these Quick Pickled Radishes are made with simple ingredients and ready in just 24 hours. The perfect topping for salads, tacos, bowls, and sandwiches.
I’ll be honest…radishes were never my favorite. Their sharp, earthy bite always felt a little too intense for my taste, but I kept experimenting because I wanted to love such a vibrant, nutrient-packed vegetable.
Then I discovered pickled radishes, and everything changed. Pickling transforms their bold flavor into something bright, tangy, and perfectly balanced while adding the most satisfying crunch. If you’ve been unsure about radishes, this simple technique might just win you over, too.
My favorite way to enjoy these pickled radishes is on this Apple and Endive Salad with Sage Vinaigrette!
If you love pickled anything, you’ve got to try these pickled red onions! They are my favorite topping for sandwiches!
Spotlight on These Quick Pickled Radishes (Easy Refrigerator Recipe)
- It’s quick to make: Simply add the ingredients to a large mason jar, give it a good shake, and refrigerate for 24 hours. Minimal effort, big flavor payoff.
- It’s delicious: Even if radishes aren’t usually your thing, this pickled version is a total game-changer. The tangy flavor softens their bite and makes them incredibly craveable.
- A perfect garnish: Top salads, sandwiches, tacos, grain bowls, or wraps with these pickled radishes for a fresh, zesty crunch that instantly elevates any meal.
- They’re healthy: Low in calories and rich in fiber, pickled radishes also provide antioxidants, vitamins, and minerals that support overall wellness.
- Great for meal prep: Make a jar at the start of the week and enjoy a bright, ready-to-use topping that keeps your meals flavorful and exciting.
The Ingredients
Radishes: Start with fresh, firm radishes. Wash them thoroughly and slice them very thin to help them absorb the pickling flavors quickly while keeping a crisp texture.
White onion: Either white or red onion works beautifully here. Thin slices add a subtle sweetness and depth that enhance the overall flavor of the pickled mixture.
Coconut sugar: This natural sweetener balances the sharp acidity of the vinegar, creating a perfectly sweet-tangy flavor without using refined sugar.
Dried bay leaf: A single bay leaf adds a gentle, earthy note that gives these pickled radishes a more layered, homemade taste.
Garlic: Fresh garlic brings a bold, savory element that pairs wonderfully with the onions and vinegar for a classic pickled flavor.
Salt and peppercorns: These essentials round out the jar, enhancing the flavors while adding a light hint of spice.
White vinegar: The key ingredient for successful pickling, white vinegar delivers the bright acidity needed to transform fresh vegetables into crisp, tangy toppings.
Hot water: Pouring hot water over the mixture helps dissolve the salt and coconut sugar, ensuring the flavors distribute evenly throughout the jar.
Frequently Asked Questions
Refrigerator-pickled radishes typically last up to 2–3 weeks when stored in an airtight container. For the best flavor and crunch, enjoy them within the first 15 days.
Not at all! Pickling softens their peppery bite and transforms them into a tangy, slightly sweet, and much milder topping.
You’ll notice great flavor after about 24 hours, but they become even more delicious after 2–3 days as the flavors deepen.
Yes! You can reduce or omit the sugar if preferred. Just know that a small amount balances the vinegar and creates a smoother flavor.
Yes! Pickled radishes are low in calories, high in fiber, and contain antioxidants that support overall health.
Yes! When made properly, they stay crisp while gaining a delicious tang.
The Instructions
Step one: Add all of the ingredients to a large mason jar, starting with radishes, white onion, coconut sugar, bay leaf, garlic cloves, salt, and peppercorns.
Step two: Finish by pouring the white vinegar and hot water into the jar. Add enough hot water until the jar is completely full. Add the lid and give it all a good shake.
Step three: Store the radishes in the fridge for at least 2 hours before using, but ideally for at least 24 hours.
Storage
Store these pickled onions in the fridge for up to 2-3 weeks. Make sure the lid is secured.
Tips and Modifications
Switch up the vinegar: While white vinegar creates that classic tangy flavor, you can easily substitute apple cider vinegar for a slightly sweeter, less sharp taste.
Slice them thin: Using a mandoline helps create ultra-thin radish slices, allowing the pickling liquid to absorb faster and resulting in more flavorful pickled radishes.
For a less bold flavor, you can remove the onion and garlic. (I recommend it, though.)
More Vegan Salad Toppers
Sweet and Salty Oven Roasted Butternut Squash
Quick Pickled Radishes (Easy Refrigerator Recipe)
Equipment
- 1 (32 oz) mason jar
Ingredients
- 12 ounces small radishes, thinly sliced *about 18-20
- ¼ cup white onion, sliced
- 2 tablespoons coconut sugar
- 1 large dried bay leaf
- 2 garlic cloves, sliced
- ½ teaspoon salt
- ¼ teaspoon peppercorns
- 1 cup white vinegar
- 1¼ cup hot filtered water *or until it reaches the top of the jar
Instructions
- Add all of the ingredients to a large mason jar, starting with radishes, white onion, coconut sugar, bay leaf, garlic cloves, salt, and peppercorns.
- Finish by pouring the white vinegar and hot water into the jar. Add enough hot water until the jar is completely full. Add the lid and give it all a good shake.
- Store the radishes in the fridge for at least 2 hours before using, but ideally for at least 24 hours.
