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Quick pickled radishes are crisp, tangy, and full of bold flavor. Ready in just an hour, they brighten up tacos, salads, and so much more.
Why I Love These Quick Pickled Radishes
There’s just something about a jar of quick pickled radishes in the fridge that makes everyday meals feel a little more special. I love how bright, crisp, and zingy these are, with just the right balance of tang and subtle sweetness, and a hint of warmth from the cumin.
They’re quick to prep (truly, it takes just a few minutes!), and they keep well all week long. That means I can toss them onto tacos (especially my slow cooker chicken tacos), grain bowls, salads, and even avocado toast without a second thought.
You’ll love this recipe too because:
- It’s incredibly simple. No canning, no fuss. Just slice, pour, and chill.
- It’s packed with flavor. Vinegar gives it zip, sugar rounds it out, and the cumin seeds make it interesting.
- It’s endlessly versatile. These go with just about everything and make any dish feel restaurant-worthy.
- It’s fridge-friendly. Make a batch ahead and enjoy them all week long.
Once you start adding these to your meals, you won’t want to go without them.
Quick Pickled Radish Ingredients
These simple ingredients come together to create a tangy, crisp, and flavor-packed pickle you’ll want to put on everything.
- Radishes – Crunchy and peppery, they soak up the brine beautifully and turn the liquid a gorgeous pink.
- Shallot – Adds a mild, savory bite that complements the radish without overpowering it.
- Cilantro – Brings fresh, herbal brightness to balance the tang.
- White vinegar – The acidic base of the brine that gives the pickles their classic zing.
- Water – Tones down the vinegar so the flavor stays balanced.
- Sugar – Adds a touch of sweetness to soften the sharpness. Some people may want to leave this out, which is fine. Just know that the sugar does work to cut through some of the tanginess of the vinegar.
- Kosher salt – Enhances flavor and helps with preservation.
- Cumin seeds – A warm, earthy twist that makes these pickles stand out.
The full amount of each ingredient can be found in the recipe card below.
How to Make Quick Pickled Radishes
Slice the vegetables. Thinly slice the radishes and shallots, and chop the cilantro. Pack them into a clean glass jar.
Make the brine. In a saucepan, combine the white vinegar, water, sugar, salt, and cumin seeds. Bring to a simmer, stirring until the sugar and salt dissolve, then remove from the heat.
Pour and pack. Pour the brine over the radishes, making sure everything is fully submerged. Gently tap the jar to release any air bubbles.
Chill and store. Let the pickles cool to room temperature, then seal and refrigerate. They’ll be ready to eat in about 1 hour, but taste even better after a day.
Recipe Tips
- Use a mandoline for even, thin slices that pickle evenly. This is optional, but it will give more even slices. Just make sure to use caution when operating a mandoline.
- Don’t skip the cumin seeds. They add a subtle, earthy depth that makes these unique.
- Taste a small amount of the brine first so you can adjust the salt or sugar to your liking.
- Chill for a minimum of 1 hour before serving to let the flavors fully develop.
Serving & Storage
To serve: Pile these pickled radishes on top of tacos, layer them in sandwiches, throw them on a grain bowl, or (my favorite!) add them to a cheese board for a pop of color and tang. Their crisp texture and pickle-like flavor are especially great alongside rich or spicy foods.
To store: Store the pickled radishes in a sealed glass jar or an airtight container in the refrigerator. They’ll keep for up to 2 weeks, though they’re at their crunchiest and most vibrant in the first 5 to 7 days. The flavor will tend to deepen the longer they sit.
More Quick Pickle Recipes
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Quick Pickled Radishes
Ingredients
- 1 lb radish thinly sliced
- 1 medium shallot thinly sliced
- ¼ cup chopped fresh cilantro
- ½ cup white vinegar
- ½ cup water
- 1 tsp granulated sugar
- 2 tsp kosher salt
- ¼ tsp cumin seeds
Instructions
- Prepare the jars. Divide the sliced radish, shallots, and chopped cilantro between two pint jars.1 lb radish, 1 medium shallot, ¼ cup chopped fresh cilantro
- Make the brine. In a saucepan, combine the vinegar, water, sugar, salt, and cumin seeds. Set over medium heat, stir, and bring to a boil. Once the sugar and salt have dissolved, remove the pan from the heat.½ cup white vinegar, ½ cup water, 1 tsp granulated sugar, 2 tsp kosher salt, ¼ tsp cumin seeds
- Add to the jars. Pour the hot brine mixture over the top of the radishes, dividing the liquid between the jars. Place a lid on top of each jar and store in the refrigerator for at least 1 hour before consuming.
Nutrition
Styling: Addelyn Evans | Photography: Dera Burreson
Can you share details about the jars shown with this recipe? Can’t wait to try this one!