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Quick Pickled Radishes

Rated as 4.86 out of 5 Stars

"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. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks."
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25 m servings 16
Original recipe yields 4 servings


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  1. Place radish slices into a pint-sized jar with a lid.
  2. Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
  3. Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts

Per Serving: 16 calories; 0.1 3.8 0.2 0 591 Full nutrition

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If you too have an elderly father-in-law who continues to bring excess government radishes to your home, consider pickling them using THIS recipe! We’ve got 8 jars in the cupboard. I might start...

Really nice. I have used for crunch in salads, filling for goda goda rolls, and as a side with a curry

very good

Only thing I couldn’t find anise pods so I used anise seeds. I gave 5 stars for ease and flavor.

Love this recipe! I made it this past weekend. Took no time at all and are delicious. Will make year round as I adore any type of radish. Thanks for sharing.

Delicious. It stays crispy, perfect to add some tanginess and crunchiness to a sandwich. Refreshing as well.