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A metal canning jar lid labeled PICKLED RADISH with the Ball SureTight logo, viewed from above against a gray background.

Pickled Radish

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A fast and easy refrigerator pickle recipe using thinly sliced radish and a classic sweet-tangy brine.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Garnish
Cuisine: global-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water boiling or hot from tap
  • ½ cup rice wine vinegar
  • 6 tablespoon sugar
  • 3 teaspoon kosher salt
  • 1 bunch radish thinly sliced

Equipment

  • Chef’s knife or mandoline
  • Mason jar or heat-proof container with lid
  • Measuring cups and spoons
  • Mixing bowl
  • Cutting board

Method
 

  1. Mix 1 cup water, ½ cup rice wine vinegar, 6 tablespoon sugar, and 3 teaspoon kosher salt in a mixing bowl
  2. Stir until the sugar and salt are completely dissolved
  3. Pack the thinly sliced radish into a heat-proof container or jar
  4. Pour brine over the radishes to fully submerge
  5. Seal and refrigerate for at least 30 minutes before using
  6. Store in the fridge for up to 2 weeks

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Keep radishes submerged in the brine in a sealed jar in the fridge for up to 2 weeks. They turn a pretty pink as they sit and stay crunchy the whole time.

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