Recipe: Pickled Radish

Rating: 4.5 stars based on 1095 reviews

Makes: 1 quart


  • about 2 bunches of radishes
  • 1 c. pinot grigio
  • 1 c. white vinegar
  • 1 c. water
  • 3″ section of stem from green garlic (or fresh garlic tops, or scapes would work too)
  • 1 sprig thyme
  • 1 small sprig of fennel
  • 1 sprig marjoram
  • 1 sprig oregano
  • 1/2 tsp. whole black peppercorns
  • 1 1/2 tbs. kosher salt
  • 1 1/2 tbs. sugar


  • In a nonreactive pot, combine all of the ingredients except the radishes.
  • Bring everything to a boil and then let it simmer for a five minutes to infuse the brine with the fresh herbs.
  • Turn off the heat and let it cool down a bit after this- warm is fine, but boiling hot could cook that radishes a little bit, and we don’t want that.
  • Meanwhile, cut the radishes into smaller pieces. Depending on the size and shape, you can cut them into halves, quarters, wedges or rounds (whatever makes you happy).
  • Pack the radishes into a clean quart jar.
  • Remove the cooked herbs from the brine and discard. (If you want, you can throw a sprig of something in the jar, but I like to grab a fresh sprig).
  • Pour the brine over them.
  • Screw on the lid and store in the fridge for up to 1 month. (The radishes take about three days to taste properly pickled.)


As the radishes sit in the vinegar, the red from the outside of the roots will dye the whole thing a vibrant shade of hot pink.

*Sterilize the jar to make the pickles last longer in the fridge.


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