Listen. Radishes are not my favorite. It’s not that I hate them, it’s just that I like other veggies better.
These easy pickled radishes, however, I freaking LOVE!
They’re amazing in vegan burgers, hot dogs, sandwiches, salads, bowls…
They provide the perfect textural and acidic addition to any meal.
Pickled radish is also a perfect first pickling project, because it’s super easy, quick, uses ingredients you most likely have in your pantry, and doesn’t require any fermentation.
It’s obviously vegan and gluten-free by default and you can easily make it sugar-free too!
Still not convinced? Here’s why you should make them:
- They’re delicious
- Healthy (Full of potassium!)
- They’re a gorgeous shade of pink
- They make a wonderful homemade gift
- Have I mentioned that they’re incredibly easy to make?
- …and that they’re vegan, gluten-free, and can even be made sugar-free?
- They’re just so much cooler than storebought pickles
- They add crunch, texture, acidity, and freshness to any dish.
- What else would you do with radishes?
First things first:
Sterilize your jars. You can do this in the oven, stovetop, dishwasher, or microwave. I won’t go into much detail because there are tons of guides out there so I will just provide you with a link!
If you need good quality glass jars, you can find some here.
- 750 g Radishes
- 200 ml White wine vinegar
- 150 g Sugar or granulated sweetener
- 1 tsp Mustard seeds
- ½ tsp Black pepper corn
- Fresh Dill
- Wash and cut radishes and dill and put into sterilized jars
- Combine 400 ml of water, vinegar, sweetener, salt and spices in a sauce pan and simmer until sweetener has dissolved
- Fill the jars with hot brine and let cool
- Once cool, keep refrigerated and consume within 3 weeks
Let me know what you would use your easy pickled radish in!
Also check out my other recipes!
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