Quick Pickled Radish Recipe - How to Pickle Radishes Recipe - Rachel Cooks® (2024)

FAQs

How do you preserve radishes? ›

Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator.

Pickled Radish Serving Suggestions

Of course, you should snack on them as much as you like, but there are all sorts of other ways to use them too: On tacos or nachos. Top them onto my Sheet Pan Nachos or swap them in for the pickled onions in this Sweet Potato Taco recipe.

Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down. Roast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite.

You'll want to cut off the radish greens, and gently clean each radish with a damp paper towel or moistened dish cloth before dropping the little root vegetables in a jar filled with cold water. This works best if you tightly seal the jar or other container.

After washing the radishes and cutting off the greens, you will place them in a storage bag that is lined with a damp kitchen towel. What is this? Store the bag with the radishes in the crisper drawer of your fridge, and they'll maintain their quality for 10 to 14 days.

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

If you're using a kilner jar, simply fill to the surface and fasten the lid tightly to create an airtight seal. Place your jar in the fridge and wait 2 days before eating. The radish should comfortably last 5-6 months like this as long as they're looked after and a clean utensil is used to remove them.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

Eating pickled radish can be a healthy addition to your diet, as it provides a good source of vitamins and minerals. Radishes are low in calories and high in vitamin C and other antioxidants. However, the nutritional value of pickled radish can vary depending on how it is prepared and the ingredients used.

Like all pickled foods, these radishes also last a long time, but unfortunately, they don't stay at the peak of freshness forever. While you don't have to worry about them going bad quickly, if you store them properly in the fridge, pickled radishes lose their fresh crunch and tantalizing flavor over time.

Can I eat pickled radish everyday? ›

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

No, you don't need to remove the skin from radishes, but always give them a good scrub to remove dirt and any residue.

You'll want to cut off the radish greens, and gently clean each radish with a damp paper towel or moistened dish cloth before dropping the little root vegetables in a jar filled with cold water. This works best if you tightly seal the jar or other container.

Radishes: Cut off stem and root end. Long radishes can be cut into an accordion shape by slicing almost through the narrow side and round radishes can be cut into roses by cutting thin strips down the side of the radish like petals. Soak in ice water to open up radishes.

To increase the crispness of radish, soak them in iced water for a couple of hours. Wash, then chop off the greens, if present, then slice off the root.