Pickled Winter Radishes

Quick Pickled Black Spanish Radishes: Choose unblemished radishes that are firm to the touch.


  • 3/4 cup water
  • 2 cups rice vinegar
  • 3 tablespoons organic sugar
  • 1/2 teaspoon each of: coriander seed, mustard seed, fennel seed
  • 1 teaspoon black peppercorns
  • 2 medium black radishes, rinsed and thinly sliced
  • fine sea salt
  • 1/2 medium red onion, thinly sliced
  • 2 garlic cloves, whole


In a medium saucepan, add water, vinegar, sugar and spices (up to the peppercorns). Heat over medium-high until it comes to a boil, stirring to dissolve the sugar. Turn off heat and let steep.

Generously salt the sliced radishes and place in a colander for about 15-20 minutes. Rinse with cold water.

In a large glass jar, add radishes, onion, garlic and brine. Cover and refrigerate overnight. Enjoy!