Southern Pickled Radish Recipe
Crisp, tangy pickled radishes made the old-fashioned way with a simple vinegar brine, fresh dill, and a touch of sugar. These quick pickled radishes are ready in just a few hours and add a bright, peppery crunch to everything from barbecue plates to Sunday dinner.
Equipment
- Mason Jars (pint-sized)
- Small Saucepan
- Cutting board
- Sharp knife or mandoline
Ingredients
Pickled Radishes
- 2 lb fresh radishes red, watermelon, or Easter egg varieties
- 1.5 cup white vinegar 5% acidity
- 1.5 cup water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 tsp whole black peppercorns
- 1 tsp mustard seeds
- 2 bay leaves
- 3 cloves garlic peeled and lightly smashed
- 4 sprigs fresh dill or 1 tsp dried dill
- 0.5 tsp red pepper flakes optional, for heat
Instructions
Prepare the Radishes
- Wash and trim the radishes, removing the tops and root ends. Slice into thin rounds, about 1/8 inch thick. A mandoline makes this quick and even, but a sharp knife works fine.
- Pack the sliced radishes into clean pint-sized mason jars, dividing the garlic, dill sprigs, and red pepper flakes evenly between jars.
Make the Brine
- Combine the white vinegar, water, sugar, kosher salt, peppercorns, mustard seeds, and bay leaves in a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
- Remove the brine from heat and carefully pour over the radishes in the jars, filling to within 1/2 inch of the rim. Make sure the radishes are fully submerged.
Cool and Refrigerate
- Let the jars sit on the counter, uncovered, until the brine cools to room temperature, about 30-45 minutes.
- Seal the jars with lids and refrigerate. The pickled radishes are ready to eat after 2-3 hours, but the flavor deepens beautifully after 24 hours. Store in the refrigerator for up to 3 weeks.
Nutrition
Calories: 22kcalCarbohydrates: 4gProtein: 1gSodium: 368mgPotassium: 135mgFiber: 1gSugar: 3gVitamin C: 11mgCalcium: 18mg
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