Pickled Radishes - Two Ways

My family rarely eats raw radishes because they tend to be too spicy, especially for the kids. But we love to eat them pickled as a side to many meals. These days radishes of all shapes and sizes are readily available at the farmer’s market and relatively inexpensive.

Lazy Pickle Juice Pickled Radishes

Make sure to save the pickle juice after you finish a jar of pickles and you can make lazy pickled radishes.

Simply add cut radishes to the jar and let steep in the frig for a few days before eating.

Pickled Radishes by the book

adapted from David Lebovitz


  • 2-3 bunches of small red/pink radishes, washed, trimmed and cut into sticks or coins
  • 1 cup of water
  • 1 cup of white vinegar
  • 2 tsp of sea salt
  • 1 tbsp of sugar
  • 1/2 tsp of crushed peppercorns
  • 2 cloves of garlic, peeled and crushed
  • mason jar


  • place water, salt and sugar into a microwave safe bowl and heat and stir until salt and sugar are dissolved
  • place radishes, peppercorns and garlic cloves into mason jar
  • pour salt/sugar liquid and white vinegar over the radishes
  • seal jar and allow to steep in frig for 2 or more days


  • reserve radish tops for salad or soup, fold into omlettes etc.
  • try the same recipe with carrots

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