Eddie Jordan


I always have a abundance of radishes late spring and early summer. The radishes are great pickled.


★★★★★ 1 vote

20 Min


  • 1 c
    applecider vinegar
  • 1 c
  • 3 clove
    garlic thinly sliced
  • 1 Tbsp
    kosher salt
  • 2 tsp
    sugar or honey
  • 4 to 5 pt
    radishes chopped into small pieces
  • 1 tsp
    red pepper flakes or chili pepper split
  • 1/2 tsp
    mustard seed



  1. If using long radishes peel them trim off roots and stems, dice
  2. In a stainless stock pot bring the water, vinegar, red pepper flakes, mustard seed, sugar or honey to a boil until the sugar and salt are dissolved. Remove from heat and add garlic and chili if using.
  3. Pack the radishes into clean pint size jars and pour the hot liquid over the radishes then add the garlic and chili as well.
  4. Cover and cool to room temperature then refrigerate Radishes will be ready to eat after 24 days. During the storage, the liquid will turn a rosy pink color and flavors will get stronger.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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