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.
Servings: 8 servings
Calories: 18kcal
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.
Notes
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.)
Nutrition
Serving: 0.25cup | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 166mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.2mg