Easy Refrigerator Pickled Radishes (Ready in 24 Hours)

Name: Easy Refrigerator Pickled Radishes
Prep time: 10 min
Cook time: 5 min
Total time: 1455 min
Ingredients: 2-3 bunches radishes; 1 1/2 cups white vinegar; 1 1/2 cups water; 2 teaspoons coarse salt; 3 tablespoons sugar; 2 teaspoons mustard seeds (1 teaspoon per jar); 1 teaspoon black peppercorns (1/2 teaspoon per jar)

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Jump to Recipe

Refrigerator pickled radishes are a quick pickle made with sliced radishes, vinegar, and a simple brine, no canning required. This easy pickled radish recipe is ready to eat in as little as 24 hours and adds a tangy crunch to tacos, salads, or sandwiches.

Unlike traditional canned pickles, these refrigerator pickles skip the canning process entirely, so a batch comes together with just a few minutes of hands-on time.

A Quick Look At The Recipe

Recipe Name: Easy Refrigerator Pickled Radishes
Time: 15 minutes (plus 24-48 hours chilling)
Yield: 4 cups (2 pint jars)
Main Ingredients: Radishes, vinegar, mustard seeds
Dietary Info: Vegan, gluten-free
Difficulty Level: Easy

Fork lifting a pink pickled radish slice from a glass jar filled with red brine and thin radish rounds.

I started making these after one too many bunches of radishes from the garden went soft in the fridge before I could use them all. A quick pickle is my go-to fix for that.

It takes just a few minutes of hands-on time and doesn’t need any canning equipment. Best of all, it turns an overload of radishes into something that’ll actually get eaten. If you’ve got extra radishes and about 15 minutes, this is the easiest way to make sure none of them go to waste.

Why You’ll Love This
Pickled Radish Recipe

Quick and easy: No canning equipment or processing time, just radishes, brine, and a jar.
Ready in days, not weeks: These easy pickled radishes are ready to eat in 24 hours, not after weeks of curing.
A great way to use up a radish harvest: Perfect for using up a big bunch of garden or market radishes before they go soft.
Endlessly versatile: Great on tacos, chopped into salads, piled on sandwiches, or eaten straight from the jar as a snack.

Ingredients

2–3 bunches radishes (depends on the size of your radishes)
1½ cups white vinegar
1½ cups water
2 teaspoons coarse salt
3 tablespoons sugar
2 teaspoons mustard seeds (1 teaspoon per jar)
1 teaspoon black peppercorns (½ teaspoon per jar)

How To Make Easy Refrigerator Pickled Radishes

Prep The Jars

Add 1 teaspoon of mustard seeds and ½ teaspoon of black peppercorns to each of your 2 pint jars.

Prepare The Radishes

Glass jars filled with thin red radish slices and mustard seeds before the pickling brine is added.

Wash the radishes and trim off the tops and root ends. Thinly slice them (or cut in half, if you prefer), then divide evenly between the two jars.

Make The Brine

In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve completely.

Pour And Seal

Two glass jars filled with thin radish slices in red pickling brine, with mustard seeds and peppercorns at the bottom.

Carefully pour the hot brine over the radishes in each jar, filling to cover. Place the lids on the jars.

Cool And Chill

Let the jars cool on the counter until they reach room temperature, then transfer to the fridge.

Thinly sliced radishes are ready to eat in 24 hours. If you’ve cut them into halves or quarters, give them the full 48 hours for the best flavor.

Glass jar of pickled radish slices in red brine with mustard seeds and peppercorns settled at the bottom.

Recipe Notes & Tips

Cut size affects timing: Thinly sliced radishes are ready to eat in as little as 24 hours, while halved or quartered radishes need the full 48 hours to pick up the same flavor and crunch. If you want the radishes ready to eat even sooner, slice them 1/8″ thick with a mandoline so the brine soaks in quickly.
Storage: These quick-pickled radishes will keep for up to 2 weeks in the fridge. They’ll last longer than that, but will continue to soften over time.
Amounts can vary: How many radishes and how much brine you need depends on how you slice them and the size of your jars, so don’t worry if your ratios come out a little different.

Substitutions

Vinegar: Apple cider vinegar can be used in place of white vinegar for a slightly milder, fruitier flavor.
Sugar: Honey can be substituted for sugar, or reduce/omit it for a more tart, less sweet pickle.
Radishes: Try this with watermelon radishes or French breakfast radishes for a different look and texture.

Variations

Spicy: Add a pinch of red pepper flakes or a sliced fresh chili to each jar before pouring the brine.
Garlicky: Tuck a smashed garlic clove into each jar along with the mustard seeds and peppercorns.
Herby: Add a sprig of fresh dill to each jar for a classic dill-pickle flavor.

FAQ’s

They’ll keep for up to 2 weeks in the fridge. They often last longer, though they’ll continue to soften the longer they sit.

No, this is a refrigerator pickle recipe, not a canning recipe. There’s no processing required, just chill and store in the fridge.

Yes, apple cider vinegar works well as a substitute for white vinegar if you’d like a milder flavor.

They’re great on tacos, chopped into salads, piled onto sandwiches or burgers, or served alongside a cheese board.

Easy Refrigerator Pickled Radishes

This easy refrigerator pickled radish recipe is quick and tangy. Made with just radishes, vinegar, and a simple brine, it's ready to eat in 24 to 48 hours!

Prep Time 10

Cook Time 5

Refrigerate 1

Total Time 1 15

Serving Size servings (2 pints)

Ingredients

2-3 bunches radishes
1 1/2 cups white vinegar
1 1/2 cups water
2 teaspoons coarse salt
3 tablespoons sugar
2 teaspoons mustard seeds 1 teaspoon per jar
1 teaspoon black peppercorns 1/2 teaspoon per jar

Instructions

Add the mustard seeds and peppercorns to the jar.
Wash the radishes and cut the tops and root ends off. Thinly slice (or cut in half if you prefer) and divide between 2 pint jars.
Add the vinegar, water, salt, and sugar to a medium saucepan and bring it to a boil.
Pour the brine over the radishes and place the lid on the jar.
Let the jar cool on the counter until it’s room temperature. Then transfer to the fridge, let it sit for 24 hours before eating for the best flavor.
Will keep for up to 2 weeks in the fridge. They can last longer, but will get softer over time.

Notes

The amount of radishes and brine needed can change based on how you slice your radishes and the size of your jars.
The thinner you slice the radishes, the sooner they will be ready to eat.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.

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Kim

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.