Easy pickled radishes

Ingredients

• 1 bunch (about 227 g; ½ pound)radishes, stem and root ends removed and cut into 3 mm (⅛-inch) slices
• 120 ml (½ cup)white or cider vinegar (5% acidity)
• 100 g (½ cup)sugar
• 60 ml (¼ cup)water
• 1 teaspoonsalt
• 1 teaspoonmustard seeds
• ½ teaspoonground black pepper
• 1bay leaf
• ½ teaspoondried crushed red pepper (optional)

Instructions

1. 1

   Fill the jar

   Pack the radish slices into a hot, sterilised 1-pint jar. In an enamelled saucepan, bring the vinegar, sugar, water, salt, mustard seeds, black pepper, bay leaf and optional red pepper to the boil.

2. 2

   Add the liquid

   Ladle the hot pickling liquid over the radishes. Wipe the jar rim, centre the lid on the jar and fit the band until fingertip-tight.

3. 3

   Cool and chill

   Leave the jar to cool on a wire rack for about 1 hour, then chill for 6 hours before serving. Store in the refrigerator for up to 4 months.

What are pickled radishes?

Pickled radishes are sliced radishes steeped in a vinegar-based brine, which gives them a bright, sharp flavour while keeping their fresh crunch. This American-style refrigerator pickle is quick to prepare and is based on a recipe from the Ball jar website.

The simple combination of vinegar and sugar balances tartness with sweetness, while mustard seed, pepper and bay add savoury warmth. Follow the original publisher’s recipe directly for safe preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 36 calories, 0g protein, 9g carbs, 0g fat.

The sugar supplies most of the carbohydrate, while the radishes contribute a little; the vinegar and spices add flavour, with very little fat or protein in each serving. Serve a spoonful alongside a meal with a source of protein and other vegetables for a more balanced plate.

The radish slices

Even slices: cut the radishes to roughly 3 mm thick so they sit neatly in the jar and take on the brine at a similar rate. Removing the stem and root ends first makes them easier to pack.

Building the brine

Vinegar: use white or cider vinegar with 5% acidity, as specified in the recipe. The sugar softens its sharpness, while the water rounds out the mixture.

Spices: mustard seeds, black pepper and a bay leaf give the brine a gently savoury edge. The crushed red pepper is optional if you prefer to leave out the heat.

Heating and filling

Bring the brine ingredients to the boil in an enamelled saucepan, as directed, then ladle the liquid over the radishes while it is hot. Take care when pouring and leave enough room to close the jar as intended.

When they are ready

Cooling: allow the closed jar to cool on a wire rack for about 1 hour. This gives the contents time to come down from the heat before refrigeration.

Chilling: wait at least 6 hours before serving so the radishes have time to take on the sweet-and-tangy brine. They should remain crisp rather than becoming soft.

How to serve them

Use the radishes to add a sharp, crunchy contrast to sandwiches, burgers, salads or grain bowls. They also work well alongside rich or savoury dishes, where their acidity helps brighten each bite.

Recipe notes & tips

• Slice the radishes evenly so they fit the jar and pickle consistently.
• Use vinegar labelled as having 5% acidity, as specified in the recipe.
• Make sure the jar is hot and sterilised before adding the radishes.
• Wipe the rim before fitting the lid so it can close cleanly.
• Chill the jar for the full 6 hours before serving for the best flavour.
• Keep the jar refrigerated and use clean utensils when serving.

Variations

• Choose cider vinegar: use it instead of white vinegar for a slightly different tang.
• Skip the chilli: leave out the crushed red pepper for a milder pickle.
• Add extra heat: include the optional crushed red pepper for a spicier brine.
• Serve with sandwiches: add the slices for a bright, crunchy contrast.
• Top a salad: use the radishes and a little brine to sharpen a simple salad.

Common mistakes to avoid

• Uneven slicing: cut the radishes to a consistent thickness so they pickle at a similar rate.
• Using the wrong vinegar: choose white or cider vinegar with 5% acidity, as specified.
• Filling a cool jar: start with a hot, sterilised jar as the recipe directs.
• Skipping the chill: refrigerate for 6 hours before serving so the flavour can develop.
• Storing at room temperature: keep this recipe refrigerated and follow the publisher’s directions.

How to store

Keep the jar in the refrigerator and store for up to 4 months, as directed by the original recipe. These are served chilled, so no reheating is needed; use a clean utensil each time.

Frequently asked questions