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Pickled Radishes

Peppery radishes get a sweet dill makeover in this easy recipe for pickled radishes. These are great on rice bowls, salads and so much more.

My fears that our garden would be an expensive learning experience didn’t last long this spring. Soon, the cabbages were stretching their leaves out and forming tight balls in the center. The cucumbers began to send runners out. And the tomato plants, which can be such a challenge, were robust with lush leaves and little yellow buds.

But it was the radishes that surprised me the most. We grew the radishes from seed, watching as they sprouted and then grew and grew.

And then, excitedly, the radishes became our first harvest (and second and third and … you get the idea). Since then, we’ve had radishes on toast and in fried rice and on breakfast salads and more. The harvest was so plentiful that I found myself trying to fit them into so many different dishes.

Then I had another idea: pickled radishes.

Pickled radishes are a delight on rice bowls. They add pleasant flavor to salads too. And alongside some roasted veggies? Delicious. With chicken, steak, fish, whatever — they are pretty versatile.

For these pickled radishes, I sliced French breakfast radishes thin and then crammed them into half-pint jars with a clove of garlic and some sprigs of fresh dill and drowned in pickling juice. The pickling juice is a simple heated mixture of apple cider vinegar, water, honey and salt.

Don’t worry if you don’t have this variety of radish though — these can be made with whatever variety you want.

Once all the ingredients are mingling together, seal the jars and let them chill in the fridge for at least a day. Radishes, usually peppery and sometimes bitter, mellow and become dilly, sweeter treats.

And then, all that’s left to do is enjoy.

Yield: 2 half-pints

Pickled Radishes

Pickled Radishes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 1/2 cup sliced radishes
  • 2 cloves garlic, , crushed
  • a few sprigs of dill
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp honey
  • 1 tsp salt


  1. Divide the radishes evenly between 2 half-pint canning jars. Top each with a clove of garlic and a few sprigs of dill.
  2. In a small saucepan, combine the vinegar, water, honey and salt. Set over medium heat and bring to a boil, stirring occasionally. Divide evenly between the two jars.
  3. Cover and close the jars. Chill overnight before enjoying.

This post is my entry for Weekend Farmers’ Market Blogging, a weekly blogging series celebrating local food. Radishes are plentiful here in Maine right now — and not just in my garden.


Monday 24th of July 2017

I would snack on these straight from the jar!

Weekend Farmers' Market Blogging: Week 6 - Sarah's Cucina Bella

Sunday 23rd of July 2017

[…] also plucked the last of the radishes from the ground this week, immediately replanting lettuce in their place. One shishito pepper was […]

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