Radish Pickles

Kathy W


This is a fun recipe I found in a cookbook some time ago. They are not vinegar based. They are crunchy, salty, sweet and the radishes lend their "peppery" tang to the mix. Great alone or in salads.

Allow to stand several hours in the refrigerator, or overnight.

Note: These pickles only keep for a few days in the refrigerator. They are meant to be eaten up quickly.


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 12-24
    radishes, about the same size, sliced
  • 2 tsp
    sugar (if you like things sweet, add a little more sugar and cut down the salt)
  • 1 tsp
    salt (start with 1/2 t salt, add more if needed)

How to Make Radish Pickles


  1. Mix together salt and sugar.
  2. Place sliced radishes in a jar with a tight fitting lid. Add salt and sugar mixture. Place lid on the jar and shake gently to coat radish slices.
  3. Allow to stand several hours or overnight in the refrigerator.
  4. Drain before serving.

Printable Recipe Card

About Radish Pickles

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian Vegan

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