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–+ servings
two jars of sliced and whole pickled radishes on a white table

Quick Dill Pickled Radishes Recipe

Kristina Todini, RDN
Want to learn how to make quick dill pickled radishes in the refrigerator? This easy refrigerator pickling recipe is ready in 4 hours. Simple, crunchy, delicious!
4.66 stars (20 ratings)
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Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes
Course Salads + Side Dishes
Cuisine American
Servings 8 servings
Calories 36 kcal

Ingredients
  

  • 1 pound radishes about 1 bunch
  • ¼ cup dill or other herbs
  • 2 tablespoons mustard seeds
  • 2 whole garlic cloves sliced thin
  • ¼ teaspoon red pepper flakes optional
  • 2 cups water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar

Instructions
 

  • Prep the radishes: Cut radish roots from leaves and wash well to remove excess dirt. If pickling sliced radishes, cut them into thin slices, about ¼” (or ½ cm) thick.
  • Prepare the pickling jar: Add cut radishes to a tall jar and add dill, mustard seeds, garlic, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the radishes. Close the lid on the jar tightly.
  • Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the radishes pickle for at least 4 hours before serving, but for best results serve after at least 24 hours. Quick pickled radishes are good up to 2-3 months in the refrigerator.

Notes

  • Vinegar: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for pickling peppers.
  • Recommended jar: Choose a jar so radishes fit snug with about ½ - 1 inch space (2-3 cm) below the lid to ensure the brine covers them completely.
  • Other recommended tools: small saucepan, cutting board, knife set
  • Prep ahead and storage: Refrigerator pickled radishes should be made at least 4 hours before serving, but for best results make at least 24-48 hours ahead. Keep them refrigerated and they can be enjoyed for up to 2-3 months. Do not freeze.
  • Nutrition notes: This recipe uses only plant-based ingredients and it is gluten-free. It does call for a high amount of salt for the brine, however the amount actually absorbed by the radishes themselves is small compared to the amount of salt used in the recipe.

Nutrition

Serving: 1servingCalories: 36kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 900mgPotassium: 166mgFiber: 1gSugar: 3gVitamin A: 137IUVitamin C: 10mgCalcium: 29mgIron: 1mg
Keyword dill pickled peppers, quick pickled radishes, refrigerator pickled radishes
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