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

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 minutes
Cook Time 5 minutes
Refrigerate 1 day
Total Time 1 day 15 minutes
Serving Size 32 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

Serving: 1serving | Calories: 8kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Sodium: 147mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.05mg

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