Pickled Radishes Recipe

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Radishes are a generous crop that keep growing and giving. Follow this easy pickling recipe to extend the season with fermented flavor


The urban farm is currently producing so many radishes it's hard to believe the beds were barren only a few months ago. Radishes are a fast growing, generous crop whose consistently high yields have kept me grateful in the early months of the season. It's been a treat sampling raw radishes from the ground or freshly slicing them for salads, so I wanted to extend the season as long as possible.

With harvest in hand, I found a pickling recipe from Epicurious that looked simple and delicious. After sampling the radishes that have been fermenting in homemade brine for the last few days, I couldn't wait to share the results.

Pickling has been on my mind since winter. There were many cold days that seemed too short to make a grocery trip feasible I found myself wishing I had some of the previous summer's harvest preserved in jars.

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The practice has been a long standing farming tradition to preserve fresh produce without losing their nutritional value. Fermented food aids digestion by culturing bacterias, making them easier to break down by stomach acid. The introduction of these probiotic bacteria is key for the stomach's balance. Pickled goods are also full of enzymes and vitamin C that are great for the immune system.

Rich in fiber, the radishes work in sync with the brine for efficient digestion by removing toxins from the stomach, liver and blood. This detoxification process can be used to remove bilirubin, treat jaundice, improve the cardiovascular system and more. Full of vitamin C, potassiium, as well as being anti-carcinogenic and having a low glycemic index, radishes are an incredibly special and useful crop.

The best part, of course, is the unique flavor. Their spice and texture make them more dynamic than cucumbers and their bold color is enough to feast your eyes again and again. This simple recipe infuses all the right flavors to soften the radishes raw spice while keeping its edge. From slicing to jarring, this recipe took less than ten minutes to complete. The hard part was waiting for them to ferment! Here's how I did it:


  • 10-20 whole radishes
  • 10 garlic cloves
  • 1 teaspoon whole peppercorn
  • 3 cups distilled white vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar

You will need:

  • Mason jar with lid
  • Labels to mark date


Combine first 3 ingredients in a clean 1 quart 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. Can be made 3 month ahead. The flavor will get milder the longer the mixture pickles. 


After three days the brine and radishes should take on a soft red hue. A taste test should show a softened texture with a distinct bite. Jarred and stored properly, these pickled radishes can last up to three months. If you're looking for an easy alternative to traditional pickles, a unique kick for your salads, or a fresh pop of color for any dish, it doesn't get simpler than this recipe. Having them on hand actually inspired my most recent on the spot recipe: salmon lettuce cups!


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Fresh From the Farm

We will have fresh radishes for another month, but follow this recipe and you can have pickled radishes all summer long. This brine can be used for any vegetable, so visit our market throughout the season to find new products to pickle.

With love and growth,