Pickled Radish Dishes: How to Quick Pickle Radishes

Pickled radishes are a naturally gluten-free food consisting of fresh radishes in a pickling liquid that extends the shelf life of the radish and contributes a tangy flavor. A radish pickle recipe might call for a combination of other flavorings, such as garlic cloves, red onions, jalapeños, mustard seeds, coriander, red pepper flakes, or black peppercorns.

Red radishes and daikon radishes are both popular types to use for pickling. Traditional red radishes are sources of calcium, carbohydrates, potassium, and vitamin C.

Quick-pickled radishes, refrigerator pickled radishes, and canned pickled radishes follow many of the same general steps. Follow this guide to better understand how to pickle radishes:

1. 1. Cut the radishes. Wash and dry a bunch of radishes before cutting them into small chunks. For a quick pickle, thinly slice the radishes with a knife or mandoline to help the brine penetrate the vegetable more quickly.
2. 2. Prepare the jars. Pint or quart jars are the most common for pickling. Clean and dry the glass jars before filling them with the radishes and pickling liquid. If you’re using a traditional canning method, submerge the jars first in a pot of boiling water for about five minutes to sanitize them. Remove the jars from the boiling water and let them air-dry on a clean, dry dish towel.
3. 3. Fill the jars. After cleaning the jars, fill them with the radishes and other veggies, spices, and flavorings. Leave enough space in the jars for the pickling liquid.
4. 4. Make the brine. In a small saucepan, mix the water, vinegar, salt, and spices. Your specific recipe might call for white vinegar, apple cider vinegar, rice vinegar, white wine vinegar, or a combination. Similarly, note whether you’re to use kosher salt or sea salt. Bring the brine to a boil and cook it until the salt (and sugar, depending on your recipe) dissolves completely. While the pickling brine is still hot, ladle it into the jars over the radishes and other ingredients, leaving about an inch of headspace from the top of the jar. Place the lids on the jars and tighten them with your clean fingers. For quick refrigerator pickles, immediately transfer the jars to the refrigerator and store them for a few hours or several weeks. Refrigerator pickles are a good option for first-time pickle makers.
5. 5. Process the jars. For traditional canned pickles, submerge the filled and lidded jars in a boiling water bath to process them and prevent bacteria growth. The total time of processing will depend on your altitude. These pickles should last in a cool, dry place for a couple months to a couple years.

You can use pickled radish in many of the same ways you would use regular pickles (cucumber pickles); however, there are some flavors pickled radishes complement far better than their counterpart. Here are several ways to enjoy a pickled radish recipe:

• Add pickled radish to fried rice. Allow a scoop of pickled radish to come to room temperature before adding the sliced radishes to hot fried rice. Alternatively, add chopped pickled radishes to the fried rice as it cooks. Serve the fried rice as a side dish or main dish.
• Mix pickled radish into spicy noodles. Pickled radishes provide a crunchy texture and tangy flavor that can nicely complement chewy, glutinous noodles and savory and spicy sauces. Top a bowl of yakisoba or other noodles with whole pickled radish slices, or chop the pickled radishes and mix them into the sauce itself. The pickling liquid can also add flavor to the sauce or cooking liquid.
• Top sandwiches with pickled radish. Chop up pickled radishes, garlic, and other vegetables in the pickling liquid to use as a chunky condiment for a sandwich with crispy fried chicken, barbecue beef (or BBQ beef), or pulled pork. Alternatively, combine chopped pickled radishes with mayonnaise for a flavorful sandwich spread. Take inspiration from a Vietnamese bánh mì sandwich and pile pickled onions and pickled radish on top of sliced meat and fresh herbs.
• Top tacos with pickled radish. Break up the spicy meat flavors of Mexican tacos with a creamy avocado or crema condiment and pickled radishes. The brightness and acidity of the pickled radish will pair well with red onions, beets, and jalapeños, and the texture will add a crunchy contrast to a soft tortilla and soft ground meat.

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