Small Batch Pickled Radishes

“What do I know of man’s destiny? I could tell you more about radishes.”
~ Samuel Beckett

I can’t tell you much about man’s destiny either … but what I can tell you is that when you pickle radishes, they become tart bundles of deliciousness.

Yes, I just used the phrase “tart bundles of deliciousness.”

What? It’s the truth!

Pickled Radishes

As I mentioned in my first post about The Chef and my’s new CSA from Mac’s Local Buys, I don’t care for raw radishes, but I adore them pickled … so that’s just what I did with the bunch we received in our first share.

A simple brine of champagne vinegar, sugar, pickling spice, and garlic easily tames the peppery, sometimes bitter taste of raw radishes and turns them into slightly sweet, mostly tart little bites that make your mouth pucker, but also leave it wanting more.

Serve them as part of an antipasti plate, slice them up and put ’em on a turkey sandwich, or just eat them straight from the jar … no matter what you do with them, make some pickled radishes soon.

Oh, I call these “small batch” pickled radishes since I only had one bunch of radishes to pickle … but you could easily double or triple the recipe so that you have lots of tart bundles of deliciousness to share!

Pickled Radishes

Small Batch Pickled Radishes
  • 1 bunch radishes
  • 1 cup champagne vinegar
  • ¼ cup white sugar
  • 1 tablespoon pickling spice
  • 1 clove garlic, peeled and smashed
  1. Wash and dry the radishes, then cut off and discard the majority of the green radish tops. Separate the radishes, then cut off the bottom of each radish and discard.
  2. Cut each trimmed radish in half, leaving a small portion of the stem attached. Place the radish halves in a medium-sized bowl and set aside.
  3. In a small non-reactive saucepan, add the vinegar, sugar, pickling spice, and garlic. Bring to a boil over medium-high heat, stirring frequently so that the sugar dissolves.
  4. Remove the saucepan from the heat, then pour the boiling mixture over the radishes. Cover the bowl, then set aside on your countertop to cool.
  5. Once cooled to room temperature, strain the radishes and serve. Alternatively, place the radishes in a small Mason jar then cover with the pickling liquid. Store in the refrigerator for up to a month.
I love champagne vinegar in this recipe, but you could substitute white vinegar or apple cider vinegar if you prefer. Also, the longer you let the radish pickle, the more tart they will become ... and the more wrinkly they will become too! No worries ... they still taste great!


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  • kitchenriffs

    I’m seeing loads of great radishes in the markets this year — quite a few different varieties. Gotta try this — thanks.

  • Sarah @ The Cook’s Life

    Interesting! I never thought to pickle radishes. I’m not fond of raw radishes, but pickled sound right up my alley!

  • @VeganFreeze

    This is a great appetizer treat that is quick!

  • Willow Bird Baking

    Oh yay! I’m always looking for more ways to eat radishes. They’re a unique and surprising flavor to me :)

  • Lindsay @The Lean Green Bean

    radishes are on my list of things i always look at in the grocery store but never buy. I’m not sure why. This sounds like a great way to try them out!

    • Kimberly

      Yes … this a great “intro to radishes” recipe! Thanks, Lindsay!

  • Kara Lydon

    I keep saying I’m going to try pickling something soon, and I absolutely love radishes, so this recipe may be it! Thanks for sharing.

    • Kimberly

      Definitely give it a whirl, Kara!

  • Danielle Omar

    What a cool idea for radishes!

    • Kimberly

      Thanks, Danielle!

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