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Pickled Radish

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Radishes are one of those overlooked and under-utilized vegetables. Most people only associate radishes as something that is shredded in a standard salad mix. But radishes are so versatile and they are readily available year round.

One of my favorites ways to enjoy a radish is to slice it raw and dip into an herb-infused olive oil. Radishes are so peppery and crunchy.

6 whole radish with olive oil drizzle and salt in a white bowl

Another great way to eat them is salted in an olive oil drizzle. I had these at a restaurant on Hilton Head Island in South Carolina. I loved them as this is most definitely not a standard item on any restaurant menu. I enjoyed seeing the radish get a chance to be in the spotlight. And our server said that the salted radishes were actually a fairly popular menu item.

Toast topped with mashed avocado and bright pink pickled beets on a gray plate

Another way I love to eat radishes is to pickle them. Pickled Radish is incredibly easy to make, and the end result can be used in salads or as a topper on avocado toast.

a veggie burger topped with bright pink pickled radish and a side of brussels sprouts on a white plate

And pickled radish makes an excellent condiment for a burger or a veggie sandwich.

A jar of sliced radishes next to a canister of pickling spices and a measuring cup filled wih water and spices on a white counter top

This is a very easy and versatile recipe. You can use this to pickle about anything from radishes to carrots to onions.

a jar of pickled bright pink radish on a wooden table with a white background

Pickled Radish

Pickled Radish

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes


  • 6-8 radishes,, scrubbed and sliced thin
  • 1/2 cup filtered water
  • 1/2 cup white wine vinegar
  • 5 tbsp. sugar
  • 2 tbsp. pickling spice


  1. Add the radish slices to a clean glass jar.
  2. Add the water, vinegar, sugar and pickling spices to a saucepan and bring to a boil.
  3. Remove from the heat and carefully pour over the radish in the jar.
  4. Allow the radishes to cool for 30 minutes.
  5. Refrigerate any unused portion and use with two days.

Did you make this recipe?

Share it on Instagram and mention @beautyandthebeets or tag #beautyandthebeets. I would love to see what you made!

Pin this recipe for later: Pickled Radish by Beauty and the Beets (1)

And while pickled radish is very easy to make, there are other unique ways to use radish in cooking. Check out these recipes:

Pan Roasted Radishes with Lemon and Chives from Beauty and the Beets (2)
Beauty and the Beets Pea Avocado and Radish Stacks
Avocado Toast Pickled Radish Roasted Peppers Beauty and the Beets
Beauty and the Beets Braised Radish Crostini (1)


Monday 14th of August 2017

I would have to agree that radishes are one of those veggies that are overlooked. I actually just discovered how good they are in salad and soup.

Though I haven't tried pickled radish, I am looking forward to making one as well as try dipping it in olive oil.

Thank you for these wonderful tips on how to enjoy radishes.

Helen Corbin

Tuesday 27th of June 2017

Love radishes and love this recipe. It’s a great idea to pickle them.

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