Pickled Radishes
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant recipe for pickled radishes is an essential addition to your condiment shelf. By preserving fresh, peppery red radishes in a simple brine of white vinegar, garlic and whole peppercorns, you transform them into a tangy, crunchy treat that cuts through rich flavours beautifully. These pickles develop a stunning pink hue over time, making them as visually appealing as they are delicious.
As a versatile vegan preserve, these radishes are perfect for brightening up everyday meals. Use them to add a sharp, savoury bite to tacos, buddha bowls or summer salads, or serve them alongside a platter of British cheeses. Because they keep well for up to a month in the fridge, they are a brilliant make-ahead option for effortless hosting and healthy snacking.
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Ingredients for Pickled Radishes
10 red radishes, trimmed, unpeeled, quartered
10 garlic cloves
1 teaspoon whole black peppercorns
475ml distilled white vinegar
1 teaspoon kosher salt
1 teaspoon sugar
How to make Pickled Radishes
Combine first 3 ingredients in a clean 0.9L glass jar. Add vinegar, salt, and sugar. Cover; shake until sugar and salt begin to dissolve. Refrigerate for at least 3 days, shaking once a day. DO AHEAD: Can be made 1 month ahead. (The flavour mellows the longer the mixture pickles.) Keep chilled.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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