Spicy Quick Pickled Radishes

7 25 45
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 6
Spicy Quick Pickled Radishes
Health Highlights


1 bunch Radish
3/4 cup White wine vinegar (apple cider vinegar, for brine)
3/4 cup Water, filtered (for brine)
3 tbsp Honey (or maple syrup, for brine)
2 tsp Salt, pickling (for brine)
1/2 tsp Red pepper flakes
1/2 tsp Mustard seeds (optional )


  1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top with red pepper flakes and mustard seeds.
  2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. 

Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds


These crisp, spicy radish pickles liven up everything from tacos, burgers, salad, toast, sandwiches and more!

The radishes will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Nutrition Facts

Per Portion

Calories 45
Calories from fat 1.0
Calories from saturated fat 0.1
Total Fat 0.1 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 206 mg
Potassium 35 mg
Total Carbohydrate 11.0 g
Dietary Fiber 0.2 g
Sugars 8.8 g
Protein 0.1 g

Dietary servings

Per Portion

Energy sources


Meal Type(s)