Pickled Radishes

There’s nothing quite like homemade quick pickles of any sort. Pickled radishes are easy to make and oh-so-delicious on burgers, salads, sandwiches or tacos…and sure to please guests as part of a holiday relish tray. 


  • 2 bunches radishes 
  • 1 cup white wine vinegar 
  • 1 cup apple-cider vinegar 
  • 1 cups water 
  • 3 Tbsp sugar/maple syrup 
  • 2 tsp peppercorns 
  • 2 clove garlic, peeled/smashed 
  • 2-3 tsp kosher salt 
  • Generous pinch red pepper flakes (optional) 
  • 1 tsp whole mustard seeds (optional) 


Remove radish tops/tails and thinly slice radishes. Pack slices into a quart-sized canning jar along with peppercorns, garlic and red pepper flakes/mustard seeds (if using). Place jar in the sink as it’s a safe place for potential splatters, in preparation for adding brine. 

In a small saucepan, combine vinegar, water, sugar or maple syrup and salt. Bring mixture to a boil, stirring occasionally. Pour mixture into the jar, over radishes.  

Let mixture cool to room temperature, then secure lid/refrigerate at least 1 hour. Serve immediately, or they’ll keep up to 2 weeks, refrigerated.