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Under 30 Minutes

Quick Pickled Radishes

Smaller radishes are usually sweeter; larger ones can be sharper and more peppery (which is good for salads).

  • Prep:
  • Total Time:
  • Servings: 4
Quick Pickled Radishes

Source: Everyday Food, May 2006


  • 2/3 cup red-wine vinegar
  • 1/2 cup sugar
  • Coarse salt
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced


  1. In a medium bowl, stir together vinegar, sugar, and 2 teaspoons coarse salt. Add radishes, and stir to combine. Let stand 30 minutes before serving. Pickled radishes are best used within a few hours but can be kept refrigerated for up to 1 day.

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