This Fridge Pickled Radish Recipe is the perfect way to add a burst of color, crunch, and tangy flavor to your favorite meals. By soaking thinly sliced radishes in a simple vinegar and salt-based brine, you can transform this sharp root vegetable into a versatile condiment in just a few hours. Whether you are topping tacos or brightening up a salad, this easy refrigerator method ensures a delicious result every time.
Table of Contents
Why You Will Love This Recipe
You will love this Fridge Pickled Radish Recipe because it is incredibly simple to prepare, with the refrigerator doing almost all the heavy lifting. These radishes offer a delightful balance of saltiness and tanginess that cuts through rich dishes, and they stay crunchy for weeks when stored properly. Plus, it is a fantastic way to preserve springtime produce and customize your flavor profile with various spices and herbs.
Ingredients
- 3 bunches red radishes (about 4 cups), thinly sliced
- 3 cloves fresh garlic, sliced
- 2 dried bay leaves
- 1 teaspoon black peppercorns
- 1/4 teaspoon coriander seeds
- 1 cup white vinegar
- 1 cup filtered water
- 2 1/2 tablespoons granulated sugar
- 1 tablespoon salt
Step-by-Step Instructions
- Prepare the Radishes: Start by removing and discarding the leafy tops and roots of the radishes. Wash the bulbs thoroughly under cold water. Thinly slice the radishes and divide them evenly between two 16-ounce (half-quart) mason jars.
- Add Aromatics: Evenly divide the sliced garlic, bay leaves, black peppercorns, and coriander seeds between the two jars with the radishes.
- Create the Brine: In a small saucepan, combine the white vinegar, filtered water, granulated sugar, and salt. Place the pan over medium heat and stir frequently until the sugar and salt have completely dissolved, which should take about 2 minutes.
- Combine and Submerge: Pour the hot brine over the radishes in each jar. Ensure the radishes are completely submerged, leaving about 1/2 inch of headspace at the top of the jars.
- Cool and Seal: Allow the jars to sit at room temperature until they have cooled down. Once cooled, seal the jars with their lids.
- Chill: Place the jars in the refrigerator. While they can be enjoyed after just 2 hours, it is best to let them chill overnight to allow the flavors to fully meld and penetrate the radishes.
Expert Tips / Pro Tips
To achieve the best results with your Fridge Pickled Radish Recipe, use garden-fresh radishes whenever possible for maximum crispness. Slicing the radishes as thinly as possible—perhaps using a mandoline—allows the brine to penetrate more quickly. Always ensure you wash the radishes thoroughly to remove any grit before pickling. If you prefer a sweeter pickle, do not be afraid to add an extra teaspoon or two of sugar to the brine to balance the acidity of the vinegar.
Variations & Substitutions
While red radishes are the most common choice, you can easily adapt this recipe using other varieties. Daikon radishes are excellent for a milder, Asian-inspired pickle, while Watermelon radishes provide a stunning visual for charcuterie boards. For a keto-friendly version, substitute the granulated sugar with erythritol. You can also experiment with the spice profile by adding fresh dill sprigs, mustard seeds for a bit of spice, or even dried chili flakes for a significant heat kick.
Serving Suggestions
This Fridge Pickled Radish Recipe is highly versatile and complements a wide range of dishes. They are a classic addition to Pad Thai or bibimbap for an authentic touch. Try layering them onto beer-battered fish tacos, adding them to a hearty grain bowl, or using them as a zesty garnish for burgers and sandwiches. They also make a refreshing palate cleanser on a meat and cheese charcuterie board or a crunchy addition to a roasted beet and kale salad.
Storage, Freezing & Reheating
Proper storage is key to keeping your pickles fresh. Always keep your pickled radishes refrigerated; they will maintain their best quality for 3 to 4 weeks. Ensure the radishes remain fully submerged in the brine to prevent spoilage. While refrigerator pickles are not meant for freezing, you can use traditional water-bath canning methods if you wish to make them shelf-stable for up to a year. Reheating is not recommended, as these are intended to be served cold to maintain their signature crunch.
Nutrition Information
| Nutrient | Amount Per Serving (0.25 cup) |
|---|---|
| Calories | 47 kcal |
| Total Fat | 0.1 g |
| Sodium | 1750 mg |
| Total Carbohydrates | 9 g |
| Dietary Fiber | 0.4 g |
| Sugars | 8 g |
| Protein | 0.3 g |
| Vitamin C | 1 mg |
Fridge Pickled Radish Recipe
Ingredients
Equipment
Method
- Prepare the Radishes: Start by removing and discarding the leafy tops and roots of the radishes. Wash the bulbs thoroughly under cold water. Thinly slice the radishes and divide them evenly between two 16-ounce (half-quart) mason jars.3 bunches red radishes
- Add Aromatics: Evenly divide the sliced garlic, bay leaves, black peppercorns, and coriander seeds between the two jars with the radishes.3 cloves fresh garlic, 2 dried bay leaves, 1 teaspoon black peppercorns, 1/4 teaspoon coriander seeds
- Create the Brine: In a small saucepan, combine the white vinegar, filtered water, granulated sugar, and salt. Place the pan over medium heat and stir frequently until the sugar and salt have completely dissolved, which should take about 2 minutes.1 cup white vinegar, 1 cup filtered water, 2 1/2 tablespoons granulated sugar, 1 tablespoon salt
- Combine and Submerge: Pour the hot brine over the radishes in each jar. Ensure the radishes are completely submerged, leaving about 1/2 inch of headspace at the top of the jars.
- Cool and Seal: Allow the jars to sit at room temperature until they have cooled down. Once cooled, seal the jars with their lids.
- Chill: Place the jars in the refrigerator. While they can be enjoyed after just 2 hours, it is best to let them chill overnight to allow the flavors to fully meld and penetrate the radishes.
Notes
FAQ
How long does it take for radishes to pickle?
While sliced radishes can be eaten after just 2 hours of soaking in the brine, it is highly recommended to wait at least 24 hours. This allows the brine to fully penetrate the vegetable, resulting in a deeper flavor and a better overall texture.
Are pickled radishes healthy?
Yes, pickled radishes retain most of the vitamins and antioxidants found in fresh radishes. They are a low-calorie snack that can promote overall health, though you should be mindful of the sodium and sugar content in the brine if you are on a restricted diet.
What can I do with the leftover pickle juice?
Do not throw away the brine! You can reuse it to pickle other vegetables like carrots or onions, mix it into potato or tuna salads for extra tang, use it as a marinade to tenderize chicken or pork, or even add it to salad dressings and deviled egg fillings.
Why did my radishes lose their color?
It is normal for the red pigment from the radish skin to bleed into the brine. This often turns the liquid a beautiful pink color while the radishes themselves may become a lighter shade of pink or white throughout.