Quick Radish Pickles

Cool, briny pickled veggies straight from the fridge are simple pleasures in life, especially when you make them yourself.  We like to call them "quickles" or quick pickling.  It is a great solution for preserving an abundance of vegetables from the garden.  This simple formula can be adapted for almost any fresh vegetable; try different vinegars and/or spices to create your special pickled blend!

You can get your own fresh vegetables from the Sweet Farm garden through our CSA U-Pick Club!  Sign-Up Now for the Fall Season!

Radish Quick Pickles.jpg


  • Wash and trim radishes. Cut into rounds, keep whole or slice vertically depending on radish shape.
  • Fill mason jar with radishes leaving an inch of head space in the jar. Add spices.
  • Combine all pickling liquid ingredients to your sauce pan and bring to a boil just to dissolve salt and sugar.
  • Pour pickling liquid over jar contents, leaving an inch of head space.
  • Cover with lid and cool to room temperature before putting in refrigerator.
  • Ready in 2-3 days. Keep refrigerated for 2 months.


What you'll need:

  • 6-8 radishes of any kind
  • 1 quart mason jar with lid
  • small sauce pan

Pickling liquid:

  • 2 cups vinegar (any type)
  • 2 cups water
  • 2 tbsp kosher salt
  • 4-6 tbsp sugar (optional)


  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp cumin
  • 1 tbsp whole peppercorns
  • 2-3 whole garlic cloves or 1 chopped garlic scape
  • Calendula petals (optional)