9+ Simple Pickled Radish Recipes to Brighten Your Meals Today!

Have you ever tasted something that instantly made your meal feel a little more exciting? Pickled radishes can do just that! These colorful little gems can transform any dish into a flavor-packed delight that’s both crunchy and tangy.

Sweet and Spicy Korean Radish Pickles

Imagine a burst of sweetness followed by a delightful kick of spice—this recipe has it all! Using fresh Korean radishes, sugar, vinegar, and a hint of gochugaru (Korean chili flakes), this dish is a staple in many Korean meals. What makes these pickles so popular is their ability to complement rich dishes, making them an essential side for BBQs or rice bowls.

Ingredients:

• 1 large Korean radish, peeled and julienned
• 1/4 cup sugar
• 1/2 cup rice vinegar
• 1 tablespoon gochugaru
• 1 teaspoon salt
• 1 cup water

Instructions:

1. In a bowl, combine the sugar, rice vinegar, gochugaru, salt, and water. Stir until the sugar dissolves.
2. Add the julienned radish to the mixture and ensure they’re fully submerged.
3. Let it sit for at least 30 minutes at room temperature, or refrigerate for up to a week for more flavor.

Quick Pickled Daikon Radish

This recipe is all about simplicity and flavor. Daikon radish, known for its mild taste, becomes a zesty addition to salads or tacos when pickled. The blend of vinegar, sugar, and a touch of salt creates a refreshing contrast that’s hard to resist.

Ingredients:

• 1 medium daikon radish, thinly sliced
• 1 cup apple cider vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup water

Instructions:

1. In a saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a boil and stir until the sugar dissolves.
2. Place the sliced daikon in a jar and pour the hot liquid over it.
3. Seal the jar and let it cool. Once at room temperature, refrigerate for a minimum of 24 hours before enjoying.

Garlic and Dill Radish Pickles

Garlic lovers rejoice! This recipe takes the classic dill pickle flavor and adds a punch of garlic to radishes, creating a zesty snack or side. The combination of fresh dill and garlic makes this pickled treat a favorite at picnics and parties.

Ingredients:

• 1 bunch of radishes, trimmed and halved
• 1 cup white vinegar
• 1 cup water
• 3 cloves garlic, smashed
• 1 tablespoon dill weed
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

1. In a pot, combine the vinegar, water, garlic, dill, sugar, and salt. Bring to a boil.
2. Place the halved radishes in a jar and pour the hot brine over them.
3. Let cool to room temperature and then refrigerate for at least 48 hours for the flavors to deepen.

Spicy Radish Pickles with Jalapeño

For those who love a bit of heat, this spicy radish pickle recipe is a must-try! The addition of jalapeños gives these pickles a fiery twist that pairs perfectly with sandwiches or burgers. Each bite is a delightful surprise that will keep you coming back for more.

Ingredients:

• 1 bunch radishes, sliced
• 1-2 jalapeños, sliced (adjust based on heat preference)
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 teaspoon salt

Instructions:

1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer and stir until the sugar dissolves.
2. Pack the radish slices and jalapeños into a jar and pour the hot brine over the top.
3. Let it cool, then seal and refrigerate for at least 24 hours. Enjoy the spicy crunch!

Sweet and Tangy Pickled Radishes

This recipe brings a delightful sweetness that balances perfectly with the radish’s natural bite. Using a simple mixture of vinegar, honey, and spices, these pickles are a fantastic addition to cheese boards or as a topping for grilled meats. The unique sweetness makes them stand out from traditional pickles.

Ingredients:

• 1 bunch radishes, sliced
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon salt

Instructions:

1. In a saucepan, combine apple cider vinegar, honey, mustard seeds, peppercorns, and salt. Heat until honey dissolves.
2. Place the sliced radishes in a jar and pour the warm mixture over them.
3. Let it cool before sealing and refrigerating. Wait at least 12 hours for the flavors to develop.