Easy Refrigerated Pickled Radishes

Posted on Mar 27, 2021 by Jack McCann
Tags: Recipes vegetarian Newsletter 05-03-2022

There are all sorts of pickles, but we really aren't in a place in our life where we can afford to be too adventurous or have time for a huge project. These pickles were the perfect fit! A fun activity with the kids and a tasty use for our local organic radishes.


  • Radishes, washed and thinly sliced - about 1/2 pound
  • 1/2 Cup apple cider vinegar (or white)
  • 1/2 Cup of sugar
  • 1/4 Cup of water
  • 1 teaspoon of sea salt
  • 1 teaspoon of mustard seeds
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf
  • 1/2 teaspoon dried crushed red pepper (optional)


  1. Wash radishes, cut off ends and slice thin. Pack into a sterilized glass canning jar
  2. Heat the vinegar, spices, sugar and salt into a sauce pan until boiling and then pour over radishes
  3. Seal the jar and cool. Place into the fridge for 2-3 days or put to 4 months. Use within 2 weeks of opening.

These are great in sandwiches, wraps, on salads, over pulled pork or beef, or on a cheese / charcuterie plate.

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