Crispy Quick Pickled Radishes
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Crispy Quick Pickled Radishes are so easy that you don’t even have to boil the brining mixture — just add ingredients to a jar, shake, and refrigerate!
Serves: 12
  • 12 radishes, thinly sliced
  • 1 shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1¼ cup white vinegar
  • ¾ cup water
  • 1 tablespoon pickling spices
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt
  • ½ teaspoon red pepper flakes
  1. Pack the radishes, shallot, and garlic in a pint-sized glass jar with a lid.
  2. Bring the vinegar, water, pickling spices, sugar, salt, and red pepper flakes to a boil in a small saucepan. Pour the brining liquid over the radishes, cover, and allow to cool to room temperature before refrigerating.
Alternately, place all ingredients in a jar with a lid, shake, and place in refrigerator for at least 48 hours. Heating the brining solution speeds up the process but either method works great.

For the pickling spice mixture, I used a premixed variety I had on hand but you can experiment with mustard seeds, coriander seeds, fennel seeds, whole cloves, allspice berries, dill seeds, celery seeds, crushed cinnamon sticks, peppercorns, crushed bay leaves, etc., to create your own signature blend!

Recipe yields a little extra brining solution.
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