Quick Pickled Radish Recipe - How to Pickle Radishes Recipe - Rachel Cooks® (2024)

FAQs

Can you use pickle juice to pickle radishes? ›

Another favorite is pickled radishes and red onions. Heat the juice until it is just simmering, pour it over a bowl of thinly sliced radishes and red onions, and let them marinate overnight in the fridge. Really yummy on sandwiches, especially tacos.

Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator.

Pickled radishes will keep in the refrigerator for up to six months but are best if eaten within three months. They are still safe to eat after three months, but they will start to lose some crunchiness and the flavor will be less intense and bright.

Apple cider vinegar made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with spices. But it will darken most vegetables and fruits. Cider vinegar may be substituted for white vinegar of the same acidity.

Of course, you should snack on them as much as you like, but there are all sorts of other ways to use them too: On tacos or nachos. Top them onto my Sheet Pan Nachos or swap them in for the pickled onions in this Sweet Potato Taco recipe. On a sandwich or toast.

Radishes will last two to four days at room temperature, so the counter or pantry is a great option if you plan to consume them quickly. In the fridge, meanwhile, they should stay good for one to two weeks. For long term storage, consider freezing your radishes for up to six months.

Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

They can become soft and soggy, with a more dull taste. Homemade pickled radishes last up to six months in the refrigerator, but are best enjoyed within three months. Store-bought pickled radishes might have a similar lifespan, but it's best to consult the label on the jar for storage guidelines.

Visible mold: This is an obvious sign that your pickles have gone bad. Unusually sour taste and smell: If things smell and taste a bit more sour than usual, in an unpleasant way, this may not be a good sign. If you're not liking the taste anyway, it may be time to toss those pickles.

While it's always a good idea to be alert to off-smells, particularly with home canning and pickling, the funky smell of a just-opened jar of pickled radishes is a false alarm.

Can I use pickle juice instead of vinegar? ›

Since pickle juice is almost entirely made of vinegar, it can be used anywhere you'd use vinegar or citrus juice. Try it instead of lemon juice the next time you make yourself a slice of avocado toast, or add it to guacamole if you're out of limes.

The liquid from a jar of pickles ends up a bit diluted from the water that seeps out of the pickled veg. I don't measure, just add some white vinegar and occasionally a little sugar, if it's sweet pickle brine. Zucchini and yellow summer squash make excellent quick pickles using this method.

You might think reusing pickle juice is on the extreme end of reducing food waste, but here's the thing: you're not just saving the juice! Pickling is a good way to use up veggies that are starting to wilt, giving them a second (and delicious) life instead of tossing them.

Add cut-up raw carrots, celery sticks, broccoli and cauliflower florets, and red and green pepper strips directly to the jar of any type of leftover pickle juice. Make sure to keep these tangy tidbits refrigerated.