Pickled Radishes

Pickling radishes is the best way to preserve these delicious crunchy vegetables long beyond the end of radish season. And when pickled the radishes get even crunchier! The flavor mellows so they're not quite as sharp which is why I add a dash of pepper flakes to punch them up a bit. You can leave them out but I highly recommend adding them.
The brine lends a delicious tangy quality to the radish slices that makes them perfect in salads, on sandwiches or as a condiment at your summer barbecues. These will last for weeks or even months in the refrigerator so make a few jars of them today!


Pickled Radishes


  • 10-12 radishes
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 Tbsp honey
  • 2 tsp kosher salt
  • 1/8 tsp (a "dash") chili pepper flakes


Slice the radishes thinly and place in a pint sized jar.

In a small saucepan combine the remaining ingredients and bring them to a boil.
Pour the hot liquid into the jar of radishes. Cover jar loosely and leave on the counter until it reaches room temperature. Tighten cover and refrigerate. Ready to eat after 24-48 hours.


Pickled radishes

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