Pickled Radishes

A bowl of halved, bright pink, pickled radishes.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 1 cup 

Active time: 15 minutes 

Total Time: 24 hours 15 minutes 

Radishes in a simple brine are a quick addition to your pickle pantry.


  • 6 ounces radishes, ends trimmed and cut in half lengthwise

  • ½ teaspoon peppercorns, preferably a mix of black, white and pink

  • 1 cup white vinegar

  • 1 cup water

  • 1 cup granulated sugar


Put the halved radishes and peppercorns in a storage container. 

Combine the vinegar, water, and sugar in a saucepan and bring to a simmer, stirring to dissolve the sugar. Pour over the radishes and let cool to room temperature.

Refrigerate for 24 hours or up to 1 week.