Quick Pickled Radish Recipe - How to Pickle Radishes Recipe - Rachel Cooks® (2024)

FAQs

How long does pickled radish last in the fridge? ›

Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.

For best results, take quartered or sliced radishes and blanch them by submerging them in boiling water and then a large bowl of ice water for about two minutes each. Pat them dry with a paper towel to remove excess moisture. Then place the cut radishes into freezer bags for long-term storage.

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings.

Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down. Roast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite.

They are just as nutritious as fresh vegetables. That being said, it is worth noting that the pickling process does use a lot of salt and sugar. It is important to keep this in mind and, just like everything else, eat pickled radishes in moderation.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

You'll want to cut off the radish greens, and gently clean each radish with a damp paper towel or moistened dish cloth before dropping the little root vegetables in a jar filled with cold water. This works best if you tightly seal the jar or other container.

Can I use pickle juice instead of vinegar? ›

Since pickle juice is almost entirely made of vinegar, it can be used anywhere you'd use vinegar or citrus juice. Try it instead of lemon juice the next time you make yourself a slice of avocado toast, or add it to guacamole if you're out of limes.

The liquid from a jar of pickles ends up a bit diluted from the water that seeps out of the pickled veg. I don't measure, just add some white vinegar and occasionally a little sugar, if it's sweet pickle brine. Zucchini and yellow summer squash make excellent quick pickles using this method.

You might think reusing pickle juice is on the extreme end of reducing food waste, but here's the thing: you're not just saving the juice! Pickling is a good way to use up veggies that are starting to wilt, giving them a second (and delicious) life instead of tossing them.

Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated.