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  • 1 bunch radishes
  • ¾ cup white wine vinegar or apple cider vinegar
  • ¾ cup water
  • 3 tablespoons honey
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (this yields very spicy pickles, use ½ teaspoon for medium spicy pickles, or use none at all)
  • ½ teaspoon whole mustard seeds (optional)
  • 5 each garlic cloves
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds


  1. To prepare the radishes: Slice off the tops and bottoms of the
    radishes, then use a sharp chef’s knife or mandoline to slice the
    radishes into quarters. Pack the radish into a pint-sized
    canning jar. Top the radish with red pepper flakes and mustard
  2. To prepare the brine: In a small saucepan, combine the vinegar,
    water, honey or maple syrup and salt. Bring the mixture to a
    boil, stirring occasionally, then pour the mixture over the
  3. Let the mixture cool to room temperature. You can serve the
    pickles immediately or cover and refrigerate for later
    consumption. The pickles will keep well in the refrigerator for
    several weeks, although they are in their most fresh and crisp
    state for about 5 days after pickling.

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering.

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