Transform Your Radishes: Quick Pickling Guide

There’s something incredibly soothing about tending to a small garden, no matter where it is—whether in a backyard, on a balcony, or even in a few pots near a sunny window. The simple act of planting, nurturing, and watching plants grow offers a sense of fulfillment beyond just having fresh ingredients. Gardening is a therapeutic escape, a way to slow down and reconnect with nature amid a fast-paced life.

This year, the radish crop was particularly rewarding. Those pearly white roots, crisp texture, and peppery bite make them a delight to harvest. The joy didn’t stop at pulling them from the soil—there was excitement in deciding how to make the most of this fresh produce. While radishes are fantastic in salads and cooked dishes, pickling them was the most satisfying choice.

Pickling is a wonderful way to preserve the flavors of a homegrown harvest while adding something unique to the table. The transformation is almost magical with radishes—once submerged in a sweet salty solution, they take on a beautiful pink hue and develop a tangy, slightly sweet flavor. For an instant burst of flavor, thinly sliced radishes were soaked in a simple mixture of vinegar, sugar, and salt. Within hours, they became crisp, zesty, and perfect as a topping for sandwiches, tacos, or even a side dish. I added color and taste with two ingredients, beetroot juice for a bright pink hue and turmeric for a sunny yellow color.

Preparation time: 15-20 minutes
Cooking time: 10-12 minutes
Serves: NA

Ingredients

• ​​White radishes 4 medium
• Water 200 ml
• Vinegar 200 ml
• Salt 1 Tbsp
• Sugar 70 gms
• Garlic cloves (optional, for added flavor) 3-4
• Mustard seeds 1 tsp
• Peppercorns few
• Chili or chili flakes (optional, for a hint of spice)
• Bay leaf (optional, for aroma) 1-2
• Beetroot juice from half a beetroot
• Turmeric powder a pinch or two

Method

1.  In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium flame, stirring until the sugar and salt dissolve.
2. Remove from heat and let it cool slightly.
3. Divide the solution into two parts. Add the beetroot juice to one and the turmeric powder to the other.
4. Wash and thinly slice the radishes. Pack them into a clean glass jar. Add garlic, bay leaf, peppercorns, mustard seeds, and chili (if using) to the jar.
5. Pour the warm brine over the radishes, ensuring they are fully submerged. Seal the jar and let it sit at room temperature for at least 30 minutes.
6. For best results, refrigerate for 1-2 hours before serving.