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Fridge Pickled Radish Recipe

Fridge Pickled Radish Recipe

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.
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Prep Time 15 minutes
Cook Time 2 minutes
Chilling Time 2 hours
Servings: 16 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 47
Ingredients Equipment Method Notes

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

Equipment

  • Mason Jars
  • Saucepan
  • Mandoline or Knife

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. Cool and Seal: Allow the jars to sit at room temperature until they have cooled down. Once cooled, seal the jars with their lids.
  6. 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

To achieve the best results, use garden-fresh radishes whenever possible for maximum crispness. If you prefer a sweeter pickle, add an extra teaspoon or two of sugar to the brine to balance the acidity of the vinegar.