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Easy Pickled Radishes – a simple step by step guide on how to make Korean Style refrigerator pickled pink radishes. Serve them on salads, sandwiches, tacos or cheese boards (just about anything). Low carb and Keto friendly, if made with low carb sweetener.
I’m a huge fan of radishes and either snack on them or use them in salads. They taste amazing when raw, but pickling them takes radishes to a whole new level.
These quick pickled refrigerator radishes and be made in just 30 minutes, but the longer they sit in the “marinade” the more flavorful they are going to get.
They can be kept in the fridge for up to 1 month.
While I rarely make pickled foods, I have a great recipe for Easy pickled vegetables, that taste delicious and go well with so many things. Wonder how to make Pickled onion rings?
Why do you make pickled radishes? Because they taste delicious and perfect for toppings of salads, soups, pork, beef and appetizers.
They pair well with Asian dishes. I have only seen them in the “Aisan Food” aisle in some grocery stores.
What does pickled radish taste like?
They are crunchy, sour and slightly sweet, with a mild flavor. These radishes will get less crunchy after 5 days from the day you make them.
Are radishes, that have been pickled good for you?
Yes, both fresh and pickled radishes are very good for you. They are:
- low calorie and low carb
- good for digestion
- they are natural antifungal
- rich in vitamins and minerals like: vitamin C, calcium, zinc and vitamin B6
What ingredients do you need to make pickled radishes?
- radishes
- water
- apple cider vinegar
- sugar (or low carb sweetener)
- salt
- Bay leaf (optional)
- black pepper (optional)
- mustard seeds (optional)
I used pink radishes (widely available at supermarkets and Farmers Markets), but Korean Daikon radish can be used in this recipe.
How do you make refrigerator pickled radishes?
- Prepare a jar, that could be closed tightly. Wash with very hot water.
- Slice radishes into rounds. The thickness depends on your taste – I prefer them thinner, but thicker rounds will also work.
- Prepare the pickling liquid by combining salt, sugar, vinegar and water in a saucepan. Bring to a boil and stir until the salt and sugar have dissolved. Remove from heat.
- Place sliced radishes in the jar. Pour the hot liquid on top.
- Add black peppercorns and mustard seeds, then close the jar.
- Refrigerate for at least 30 minutes or up to 1 month.
How long can you store pickled radishes in the fridge? How are pickled radishes preserved?
Pickled radishes, that have not been heat sterilized can be stored in the refrigerator for up to 1 month.
Keep in mind that after 5 days in the fridge, these pickled radishes will not be as crunchy and the first days.
What to serve these picked radishes with?
These taste great on their own, but you can also add them to cheese and meat boards, tacos, salads or grain (grain-free) bowls.
- Skirt Steak Tacos
- Easy Chicken Tortilla Soup
- Roasted Veggie Grain Bowl
- Roasted Vegetable Quinoa Bowls
More Radish Recipes:
Pickled radishes
Video
Ingredients
- 1 1/2 cups sliced radishes
- 1/4 cup vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tbsp sugar
- 1 bay leaf
- 1/4 tsp mustard seeds
- 20 black pepper corns
Instructions
- In a saucepan, combine the water, vinegar, salt and sugar. Bring to a boil and stir until the sugar and salt are dissolved. Remove from heat.
- In a small 8 oz pickling jar (sterilizeplace the radishes and pour the hot liquid on top.
- Add the bay lead, mustard seeds and black pepper.
- Close the lid tightly and refrigerate for at least 12 hours to up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pickled radishes are almost too pretty to eat!! I can’t wait to make a big batch of them this week.
I’m a HUGE fan of radishes! I’ve really only recently been introduced to them. I’ve started buying bunches and adding them to practically anything that I reasonably can – salads, toasts, sandwiches, etc. – and as much as I love pickles, I’m sure I’ll love these, too!
I actually have all the ingredients to make this! Yay! I’ll get to making it this week! Thanks for sharing 🙂
xo Ros
Man you’ve got some sweet knockers