Quick Pickled Radishes

Quick Pickled Radishes are crisp, peppery, and refreshingly tangy—plus they look absolutely stunning. Sliced into delicate spirals and soaked in a vibrant brine, they make the perfect side dish, garnish, or healthy snack. Fun to make and even better to eat—let’s get started!

Recipe

Serving: 6
Prep time: 35 minutes
Cook time: 5 minutes

Ingredients:
1 pound cello radishes
3 garlic cloves, sliced
1 red finger hot pepper, sliced into rings
2 cups water
1 teaspoon sea salt
3 tablespoons sugar
3 tablespoons rice vinegar (or white vinegar)

Instructions

1. Prepare the radishes:

• Rinse the radishes thoroughly under running water, then drain well.
• Cut off both ends of each radish. Place one radish between a pair of chopsticks and slice thinly from end to end. Flip it over and, at an angle, slice again from end to end to create a spiral effect. Repeat with the rest.

2. Make the brine:

• In a small pot over low heat, combine the water, sea salt, and sugar. Stir until completely dissolved, then bring to a gentle boil.
• Turn off the heat and stir in the vinegar. Let the brine cool to room temperature.

3. Assemble the pickles:

• In a sanitized container, layer the spiral radishes, garlic slices, and red pepper rings.
• Pour the cooled brine over the radishes, ensuring they are fully submerged.

4. Chill and serve:

• The spiral radishes can be enjoyed right away, but for deeper flavor, refrigerate for at least 2 hours or overnight.
• Over time, the brine will turn pink as the radish skins infuse the liquid, and the white spirals will take on a rosy hue.
• Store in the refrigerator for up to 1 week.

Tips & notes

• Chopsticks help: Use chopsticks as a slicing guide to prevent cutting all the way through the radish and create a beautiful spiral.
• Adjust the heat: For a milder pickle, reduce or omit the hot pepper.
• Play with color: Try different radish varieties — like watermelon or purple daikon — for colorful and unique results.