Quick & Easy Fridge Pickled Radishes

If you have an abundance of radishes in your garden like I do, these fridge Pickled Radishes are an easy, tasty little snack to make! You just need a couple ingredients, and can customize the flavours to your liking.

I plant radishes every year because they are a really easy and quick vegetable to grow. They are one of the first vegetables you can start in the Spring and they grow in as little as 35 days. That being said, not everyone loves radishes. If that is you, but you still want to grow them, then you have to try making these Pickled Radishes.

To make these, you only need a few ingredients. Radishes, beets, salt, peppercorn, vinegar and maple syrup. There are many other things you can add in like some jalapeños, fresh dill, or garlic that can enhance the flavour and make them even more delicious!

I love making fridge pickles like this because they only take a few minutes to throw together, and you can do them with as little or as much produce as you have. They store in the fridge for up to a couple months without any canning necessary and are a tasty way to get the whole family enjoying radishes.

Fridge Pickled Radishes Ingredients

Radishes– You can use any variety you like and if you don’t have a garden, you can use store bought radishes.

Beets– I like to add just a couple thin slices of beets to each jar to help give a beautiful red color.

Vinegar– White vinegar is all you need.

Salt- Almost any salt will work. Fine or coarse.

Peppercorn– Whole peppercorn is best for making pickles.

Maple Syrup– I like to have just a touch of sweetness to balance everything out. You can sub with white sugar if that’s all you have.

Optional Add Ins– Fresh dill, sliced jalapeños, garlic, or red onion are all delicious extras you can add for more flavor.

The Steps

1. Start by grabbing 2 clean pint jars with lids.
2. Then, take the sliced beet and place a couple pieces in the bottom of each jar.
3. Next, add radishes to each jar, enough to almost fully fill the jar.
4. Add 1 1/2 tsp salt, and 1/2 tsp black peppercorns to each jar.
5. Top the jars with 1/2 cup vinegar each, and 1/2 cup water (or until full to the top).
6. Lastly, add 1 tsp maple syrup to each jar, then any extra add ins you like! I did jalapeño slices and fresh dill.
7. Screw the lid on top of each jar, give it a little shake, then place in the fridge for 2 days before enjoying!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty things to make from your garden?

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