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Crunchy, spicy and juicy taste pickled radishes. With their pink color, they are also a visual hit on any dining table. You can easily and quickly pickle radishes yourself. The colorful snack is guaranteed to create a buzz at any barbecue party. A detailed pickled radishes recipe with exact quantities and step-by-step instructions can be found below.
Experiment with ingredients
I pickled radishes with dill, parsley and garlic. They add more flavor and aroma to the vegetables.
You can use other herbs of your choice instead. For example, how about scallions or fresh cilantro? You can omit garlic depending on your taste.
I cooked the broth with whole peppercorns, dried bay leaves, sugar and of course salt. You can also use other spices. Dried cloves and mustard seeds are great for this, among others.
Sugar combines perfectly with the acidity and rounds off the flavor of the pickled radishes. Alternatively, you can omit the sugar if you want the veggies sugar free.
I also used an ordinary vinegar – vinegar essence diluted with water – for preserving. You can experiment with apple cider vinegar or white wine vinegar instead. You may then need to increase the amount of that.
How to serve pickled radishes?
Pickled radishes are versatile to serve. Not only are they delicious, but their bright color makes them eye-catching.
Pickled radishes are ideal as a cold appetizer or deli. You can’t miss this crunchy snack at a barbecue party. By the way, my herb and cheese blini, fried zucchini and mini pizza are also great for a garden party.
With a little vegetable oil, pickled radishes taste delicious as figer food or as a salad. They go perfectly on a slice of whole wheat bread, baguette, baton or wholemeal bread rolls. They are also delicious with boiled potatoes.
Plus, you can use pickled radishes to top your homemade vegan burger or a sandwich. They also do very well in a falafel bowl or poke bowl.
In addition, pickled radishes are suitable for decorating or complementing various main dishes and salads. Serve them, for example, with potato vareniki, vegan oatmeal patties, or lentil loaf.
How to store?
Use clean, sterilized jars to pickle radishes. After the canning jars with radishes have cooled, place them in the refrigerator.
Stored in a cool place, they will keep sealed in jars for several weeks. Radishes in opened jars should be consumed within a few days.
Pickled radishes are
- spicy,
- crunchy,
- juicy,
- sour,
- delicious,
- colorful,
- aromatic,
- healthy,
- vegan,
- easy to make at home,
- ideal as a snack, appetizer, on bread,
- perfect for barbecue.
How to pickle radishes – easy recipe
To pickle radishes isn’t hard at all. With the recipe that you can find here at the end of the post in the recipe box, you can make the vegetables last longer.
First, prepare the vegetables and herbs. Slice radishes, chop dill, parsley and garlic coarsely. Put all this in canning jars.
For the broth, boil water with sugar, salt and spices.
Then add vinegar to the broth, pour it over the vegetables and seal the jars.
After the radishes have been left to marinate for a few hours, your colorful snack is ready.
How to pickle radishes: tips and tricks
- Instead of dill and parsley you can use other herbs of your choice.
- Garlic can be omitted according to taste.
- You can make the broth with any spices.
- You can use a mandoline** to slice the radishes. You will get all the slices equally thin.
- The thicker the radish slices are, the longer you should let them sit. I cut the vegetables into very thin slices.
- Store pickled radishes in the refrigerator after the jars have cooled.
Did you pickle radishes yourself using this recipe? I look forward to hearing your results, your star rating, and your comment below here on how you liked and succeeded with pickled radishes.
Also try this recipe for pickled vegetables:
Pickled radishes
Equipment
- sterilized preserving jars or screw jars
Ingredients
- 500 g radishes
- 1 bunch dill
- 1/2 bunch parsley
- 5 cloves of garlic
- 500 ml water
- 1,5 tbsp sugar**
- 1 tbsp salt
- 3 dried bay leaves**
- 1 tsp whole black pepper**
- 20 ml vinegar essence (25 % acid) + 60 ml water
Instructions
- Cut radishes into thin slices.
- Peel garlic and slice it as well.
- Chop parsley and dill very coarsely.
- Spread the garlic slices, dill and parsley on the bottom of the preserving or screw jars.
- Layer the radish slices on top as closely as possible until the jars are full.
- Dilute vinegar essence with 60 ml of water.
- Put 500 ml of water in a saucepan, add sugar, salt, bay leaves and peppercorns and bring to a boil while stirring.
- Boil the broth for 1 - 2 minutes and take it off the stove.
- Add the vinegar essence diluted with water to the hot broth and stir it.
- Pour the broth through a sieve over the radish slices to the rim of the jar and seal the jars.
- Let the pickled radishes steep for at least 8 hours. Let them cool down first and then put them in the refrigerator.
Notes
- Instead of dill and parsley you can use other herbs of your choice.
- Garlic can be omitted according to taste.
- The broth can be made with any spices.
- The thicker the radish slices are, the longer you should let them steep. I cut the vegetables into very thin slices.
- Store pickled radishes in the refrigerator after the jars have cooled.
- Note the detailed tips and tricks for pickling radishes at the top of the post.
If you are using Pinterest, you can pin the following picture:
