Pickled Red Radishes

Serving size:
 1 Pint


    • 1 lb
    • radishes (about 1 bunch, washed, leaves and roots trimmed, and sliced thickly)
    • 2 clv
    • garlic (peeled)
    • 1 c
    • water
    • 1 c
    • white vinegar
    • 2 t
    • salt
    • 2 t
    • sugar (or honey)
    • 1
    • chile pepper (sliced lengthwise, optional)
30 minutes
Ready in
30 minutes


These refrigerator pickles have a nice sharp bite that increases with time.

Adapted from www.davidlebovitz.com


Pack the sliced radishes, garlic, peppercorns, and chile pepper (if using) in a clean pint jar, and set aside.

Combine the water, vinegar, salt, and sugar or honey in a non-reactive saucepan. Bring to a boil over high heat, and stir until the salt and sugar have dissolved. Remove from heat and pour the hot liquid over the radishes. 

Cover and let cool to room temperature, then refrigerate.

They'll be ready to eat after 24 hours. Keep, refrigerated, for up to 1 month.

Accessories & snacks: