Pickled Radishes

by | Jun 30, 2022 | Recipes


  • 1 bunch of radishes

  • 1 cup carrots, shredded

  • 1 cup white wine vinegar

  • 1 cup water

  • 3 tbsp honey (shop local)

  • 2 tsp salt

  • ½ tsp mustard seeds

  • Optional add-ins:

    • Red pepper flakes

    • Garlic cloves

    • Black peppercorns

    • Fennel seeds

    • Coriander seeds


  1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp knife or mandoline to slice the radishes into very thin rounds.

  2. Pack the radishes, carrots, mustard seeds, and any add-ins into a canning jar or air tight container. This should fill the container to the top.

  3. To prepare the brine: In a small saucepan, combine the vinegar, water, honey, and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

  4. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

  5. They are a great addition to a salad or fish tacos