Pickled Radishes

If you have radishes on hand, you're just a quick pickle away from an amazing salad and sandwich topper—or just a great afternoon snack! These zingy little slices are so easy to make: The recipe requires no special equipment, ingredients, or processing. And the radishes are ready to eat in just a couple of hours, so you can throw them together before a party and add them to any appetizer spread. They look especially pretty on a cheese board! You'll love the tangy, peppery punch of these, especially in combination with rich cheeses like a wedge of creamy brie. And they'll stand out in just about any salad. (There's a pinch of red pepper flakes in the recipe, too!) This recipe is a great way to extend their shelf life of leftover radishes that are hanging out in your crisper drawer, but it's also a reason to go buy a bunch if they aren't already on your shopping list.

How do you make pickled radishes?

Start by slicing the radishes very thinly. They should be flexible but not so thin that they lose their crunch. Use a very sharp knife or a mandoline for consistency.

The key to delicious refrigerator pickles is a good brine, and this recipe calls for an easy mixture of vinegar, water, sugar, and salt. Feel free to use a different variety of vinegar other than rice wine, such as distilled white, apple cider, or white wine. Save the balsamic vinegar for another use (it's too sweet for pickling).

Taste the brine before pouring it over the vegetables (just so you know you'll like the flavor!) and adjust the sweetness or saltiness as necessary. Pouring the brine over the veggies while it's hot jump-starts the pickling process and helps maximize the flavor.

Can you add other vegetables to the pickle brine?

Yes! This recipe includes shallots, which also taste amazing when they're pickled! Feel free to slice up and add other bits of produce you have hanging around. Carrots, cucumbers, green beans, jalapeños, or cauliflower all make excellent pickles. Each additional ingredient adds its own earthy, sweet, refreshing, or spicy flavor to the mix.

Fresh dill, black peppercorns, mustard seeds, and red pepper flakes are other classic pickling ingredients if you want to experiment with the flavors of your brine and veggies. If you have pickling spice, you can use a couple of teaspoons of that instead.

How long do pickled radishes last?

These pickled radishes will be good for up to 2 weeks in the refrigerator. They won't last as long as shelf-stable pickles, which have been sterilized in boiling water.

How do you use pickled radishes?

These pretty pink veggies add a pop of acid and crunch to all kinds of dishes. Try them on Italian sandwiches, stir them into a creamy potato salad, or add them to an appetizer board alongside hummus and crackers.