Quick Pickled Radish Pods and Mixed Radishes
Crisp, tangy-sweet refrigerator pickles made with thinly sliced mixed radishes and whole radish pods in a gently spiced rice vinegar and maple brine. Ready in an hour, and even better the next day.
- Prep
- 15 min
- Cook
- 5 min
- Wait
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 1 quart (about 1 liter) jar, about 8 side servings
Steps
Before you start
- Radish pods are the green seed pods of bolted radish plants; find them at farmers' markets in late spring and early fall. If you can't find them, use extra sliced radishes.
- Wash a 1-quart (1 liter) glass jar and lid in hot soapy water and rinse well. It does not need to be sterilized because the pickles are stored in the fridge.
- Plan for at least 1 hour of pickling time before eating; 24 hours gives the best flavor.
Prep the jar
- Set a clean 1-quart (1 liter) wide-mouth jar on the counter.
- Smash the garlic cloves lightly with the flat of a knife, peel them, and drop them into the bottom of the jar.
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Ready when: Garlic is peeled and cracked open but still mostly whole.
Slice the radishes
- Trim the root and leaf ends from the radishes and scrub them well.
- Slice into even 1/8-inch (3 mm) rounds with a sharp knife or mandoline.
- Keep different colors in separate piles if you want to layer them attractively.
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Ready when: Slices are uniform and thin enough to bend slightly without snapping.
Tip: Even thickness matters: thick slices stay raw-tasting, while very thin ones turn limp.
Trim the pods
- Rinse the radish pods and pat dry.
- Trim off the stem ends, leaving the pods whole.
- If any pods are longer than the jar is tall, cut them to fit with about 1 inch (2.5 cm) of headspace.
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Ready when: Pods are dry, bright green, and snap cleanly when bent.
Tip: Discard any pods that are yellow or tough and stringy.
Pack the jar
- Layer the radish slices and pods into the jar over the garlic, pressing down gently so they are snug but not crushed.
- Leave about 1 inch (2.5 cm) of space at the top.
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Ready when: Jar is full, with vegetables sitting below the rim.
Heat the brine
- In a small saucepan combine the rice vinegar, water, maple syrup, salt, coriander seeds, peppercorns, and red pepper flakes if using.
- Set over medium heat and stir occasionally until the salt dissolves and the liquid just begins to steam with small bubbles at the edges, about 3 to 4 minutes.
- Remove from the heat.
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Ready when: Salt and syrup are fully dissolved and the brine is steaming but not at a rolling boil.
Tip: Don't boil hard for long; it cooks off vinegar and softens the vegetables once poured.
Pour the brine
- Carefully pour the hot brine, including the spices, over the vegetables until they are completely submerged.
- Tap the jar gently on the counter to release air bubbles.
- If anything floats above the liquid, press it down with a clean spoon.
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Ready when: All vegetables are covered by liquid and the pods have started to dull slightly in color.
Tip: Pour slowly and set the jar on a towel so the hot glass doesn't contact a cold surface.
Cool and chill
- Leave the jar uncovered on the counter for 20 minutes until it stops steaming, then seal with the lid.
- Refrigerate for at least 1 hour before serving; for the best flavor, wait 24 hours.
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Ready when: Radish slices have turned a vivid pink at the edges, taste tangy-sweet, and are still crisp.
Tip: Shake the jar gently once or twice during chilling to redistribute the spices.
Good to know
Tips
- Use a mandoline for uniform slices, which pickle evenly and stay crisp.
- Keep everything submerged in the brine to prevent discoloration and spoilage.
- Pour the leftover brine over sliced cucumbers or onions for a second quick batch.
- Use the pickles on tacos, grain bowls, avocado toast, or rich, fatty meats to cut through richness.
Make ahead
"Make up to 1 week ahead. Flavor is best between 1 and 3 days after pickling."
Storage & reheating
"Keep refrigerated in the sealed jar, with vegetables submerged in brine, for up to 2 weeks (best crispness in the first week). Not suitable for room-temperature storage or freezing. Serve cold straight from the jar; no reheating."
Substitutions
- pure maple syrup → honey or granulated sugar (2 tbsp). Honey gives a floral note; sugar is more neutral. Stir until fully dissolved.
- unseasoned rice vinegar → apple cider vinegar. Sharper and fruitier; reduce to 3/4 cup vinegar and increase water to 3/4 cup.
- radish pods → extra sliced radishes or trimmed green beans. Use the same weight; green beans will be a bit firmer.
- coriander seeds → mustard seeds or fennel seeds. Use the same amount for a different aromatic profile.
