Week 4: Pickled Radishes

This pickled radish recipe is super versatile and yields excellent results (tried and tested). The radishes are great on their own – fresh, crunchy, flavorful – but now I’m also thinking about making those Mexican-inspired radishes with carrots and pepps to have with tacos. More pickled radish recipes definitely to come!

The recipe below is loosely adapted from here but tweaked slightly to make the perfect amount for a half pint jar and this guy, available at your local IKEA. And remember, you can always double, triple, etc. but this is a good amount to make to try out initially.

Pickled Radish Recipe

Makes 1 1/2 pints


Two different measurements are shown for two different jar sizes. Larger amount of one ingredient (ex. 2 tsp sugar) is for the larger jar; smaller amount (1 tsp) is for the smaller jar. Get it?


  • water and vinegar (equal parts; about 1 cup of each for this recipe)
  • 2 tsp / 1 tsp sugar (remember, 2 tsp for larger jar, 1 tsp for smaller)
  • 2 tsp / 1 tsp kosher salt
  • 1 tbsp / 1 tsp black peppercorns
  • 1 tbsp / 1 tsp mustard seeds
  • ~8 garlic cloves (about 5 for the larger jar, 3 for smaller)
  • 3 bunches radishes


  • Trim off the green tops; wash radishes well.
  • Quarter or slice radishes (I quartered for more of a snack item; slices would be great for sandwiches)


  • Fill jar(s) with radishes.
  • Measure out each spice and add to jar(s), along with whole garlic cloves.


  • Fill jar(s) with water and vinegar mixture.


  • Close jar(s) and shake well to dissolve sugar and salt and disperse other spices.


  • Recommended use: refrigerate jars; pickled radishes can be eaten after a couple of days and will keep for at least a few months in the fridge.