Recipe: Quick Pickled Radishes

{Thanks to Lindsey Windland for contributing this awesome recipe and photography for refrigerated pickled radishes. A great way to use up the end-of-season bounty! Lindsey and Drew sell amazing handcrafted pastries at Berea Farmers Market. Like Clementine’s Bake Shop on Facebook today. }

These small bites are surprisingly tasty and will be well-loved by adults and kids alike. We like to eat ours on their own. Sometimes we eat them with cream cheese and crackers or with smoked salmon.


1-2 medium to large daikon radishes or 1 bunch of small radishes
1/2 of a large onion
2 tablespoon of salt
6 tablespoons of white vinegar
1 pint water

1. Thinly slice the onions and radish.

2. Pack them tightly into a mason jar.

3. Heat water, salt, and vinegar over med-high heat until mixture begins to simmer. Stir to ensure the salt has thoroughly dissolved into the brine.

4. Pour hot liquid over radishes and onions. Should yield 1-2 pints of radishes depending on the type of radish used.
5. Cover and refrigerate. These keep for 2-3 weeks.

 Lindsey Windland is one half of the bakers from Clementine’s Bake Shop. When she is not baking, she enjoys finding new ways to use up veggies from the garden, stitching on embroidery, and thrifting for buried treasure.

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One Response to “Recipe: Quick Pickled Radishes”

  1. Amanda Hay
    January 27, 2013 at 3:38 pm #

    I see they keep 2 -3 weeks, but how soon until they are sufficiently pickle-y?