Quick Pickled Radish

If you’ve never tried a Quick Pickled Radish, you’ve been missing out! They are sweet and sour and such a great addition to salads, sandwiches, charcuterie boards, or just snacking right out of the fridge. There is no canning equipment or knowledge required for quick pickling either!

This year I bit the bullet and tried growing radishes. We had a plan for a veggie garden, which took two years to put together. In typical Byron fashion, I tend to overestimate how much room I’ll need. After setting up our raised beds and laying out a plan, I had about three feet of empty space. On a whim, I picked up a packet of radish seeds at our favourite gardening supply store and three weeks later, I had enough to make three jars of Quick Pickled Radish.

The great thing about radishes is that they take very little time to grow into a full-sized vegetable. In fact, we are in growing zone five, which gives us about four solid months of growing time. That means I could plant and harvest radishes at least five times throughout the summer if I wanted to do so. But, to grow radishes that many times, you must really love them! We do, but I wanted to try something else, so once the radishes came out, I popped in some carrot seeds, which are sprouting nicely.

Yesterday, John.e was working out back and I happened to be looking at the tomatoes growing in my garden. I asked him what he wanted for dinner and he said a salad. So, I picked some kale, green onions, tomatoes, cucumbers, celery, and peppers from my garden. I washed and chopped them all and added them to a big bowl with lots of these Quick Pickled Radish. With some feta and dressing, it was such a great salad. The radishes surely added nice colour and flavour, that’s for sure!

RADISHES – PEPPERY OR NOT?

Do you buy radishes often?  Are they a regular vegetable in your household?  I wouldn’t claim that radishes are always in our crisper, but I would be comfortable stating that we purchase a bunch of radishes at least every six to eight weeks.  I would assume we buy them more regularly in the summer months. And, once you try Quick Pickled Radishes, you’ll likely buy them (or grow them!) more often too.

Personally, I love radishes.  Most people I know say that radishes are too peppery, but in all of my forty-plus years on this planet, I have never experienced the pleasure of biting into a peppery radish.  Either my taste buds are out of whack, or I can tolerate peppery flavours more than most. John.e, for example, usually has something to say about the peppery taste of most of the radishes we purchase.  McKenna doesn’t because she swears she doesn’t like them, although I’ve never seen her try one!  

On most occasions – no, all occasions – radishes are consumed raw in our home and only in two different ways. First, we love to slice them super thin or julienne them to toss into a green salad.  Secondly, I love to slice them in rounds and dip them into hummus – such a light and tasty snack.  Alternatively, I like to roast them in the oven with rosemary. They make a great side dish!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Radishes – Wash them well. Trim the ends and discard. Slice the radishes into circles very thinly. I used my mandoline and set it at 1/8th of an inch.
• Bay Leaves – These don’t add much flavour, but there is a chemical in bay leaves that helps to retain crunch when pickling vegetables.
• Ground Black Pepper – You can substitute with black peppercorns if you wish.
• White Vinegar
• Sugar
• Pickling Salt – Do not use regular table salt or the brine will be cloudy.
• Water

HOW TO MAKE QUICK PICKLED RADISH

Wash a mason jar in hot soapy water and rinse it well. Cut the radishes into 1/8th-inch circles and stuff them into the clean jar, adding two bay leaves once the jar is about halfway full of radishes. Really stuff them in tightly and you can pack them right up to the rim. Set that aside and measure the vinegar, sugar, pickling salt, ground black pepper, and water into a saucepan.

Over medium heat, bring the liquid to a boil. Carefully pour the hot liquid into the jar with the radishes until the radishes are submerged. Allow the jar of radishes to rest at room temperature for one hour. Next, place a lid on the jar and refrigerate. Even though the radishes can be eaten once cooled, it’s best to let them sit in the fridge for at least three days. Doing so, allows the brine to really permeate the radishes, resulting in a better flavour. Radishes will keep refrigerated for four months.

MORE PICKLING RECIPES

I love to pickle things! There are basically two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method is applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

HOW TO USE QUICK PICKLED RADISH

One of the first, and probably the most obvious way to use these Quick Pickled Radish is on a charcuterie board. The tangy, vinegary, sweetness of them pairs so well with cheese! And, I love to wrap a radish slice in salty prosciutto! Here are some other ways to use up your jar of radishes!

• Right out of the Jar – This might actually fall under the charcuterie board option we just talked about, but it can even be less complicated than that! Looking for a quick snack? Grab a fork and stab a few of the radish slices onto it. They’re completely delicious just on their own!
• Make a Sandwich – Using pickled radish just makes a sandwich so much more flavourful!
• Burgers and Hot Dogs – Pile them onto your favourite burger or hot dog. There’s no need for pickles or relish if you have pickled radishes around!
• Potato Salad – Chop them up and add them to your summer potato salads for a burst of flavour.