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spicy quick-pickled spring radishes

gardening, preserving, recipes, spring, veggies

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I think that this very moment is the best setting ever to write a blog post. For that matter, to do anything! It is pouring rain outside. Not the pitter-patter peaceful kind, but the full-on, fiddler on the roof, batten down the hatches, tap-dancing until dawn kind of rain! I say, bring it!

As many of you know, I spend a few of my evenings working as a sommelier at a restaurant. The place happens to have a most splendid patio. If you have ever worked within the service or hospitality industry, you know that “patio season” is more or less a nightmare. You are constantly scrolling through your weather app feeds and performing audacious rain dances to skirt the afternoon showers, in order to keep your guests satisfied. It is quite the ordeal. I am an anomaly within this field, however: I am secretly jumping for joy inside, when it rains. It means my garden is getting drenched, and it means that I don’t have to tote the hose around our yard and water by hand the next day. Hooray for summer storms that deliver!

We just picked {and pickled!} the last of our spring French Breakfast radishes. We planted them by seed and in succession in early April and have harvested four rounds of radishes. This last go-round was a little spicy and a tad pithy, which can happen when harvesting late in the season, but they were perfect for pickling. Pickling covers a multitude of sins, but it can also bring out the best in vegetables.

Have you pickled before? It seems daunting and suggests the need for fancy equipment. Not necessarily so. Enter quick pickling, or as I lovingly name it, quickling. I touched on this subject last year, when I had a surplus amount of cucumbers. Almost anything can be quickled, and radishes do quite well with this method.

My attention was grabbed about a month ago by Cookie + Kate’s recipe for pickling spring radishes. So simple and fast. I added a few finishing touches of my own, and I have been pickling my radishes ever since. This particular recipe yielded one half-pint of pickled radishes, or about 1 1/2 cups.


spicy quick-pickled spring radishes


  • 1 bunch radishes, thinly sliced {about 12 radishes or 1 cup, sliced}
  • 3/4 cup water
  • 3/4 cup Champagne vinegar {or white or apple cider}
  • 2 tablespoons agave nectar
  • 2 teaspoons sea salt
  • 1/2 teaspoon red pepper flakes
  • about 10 black peppercorns
  • 1/4 teaspoon mustard seeds
  • a few pieces of dill leaves
  • 1 small garlic clove
  1. Scrub your radishes and slice them thinly. If you are brave and skilled, you can use a mandolin. You can also use a very sharp knife to slice paper-thin pieces of this pink root vegetable.
  2. In a saucepan, over medium heat, combine the water, vinegar, agave nectar, and sea salt to a boil, dissolving the sea salt.
  3. Remove from heat and set aside.
  4. Place the sliced radishes into a clean Mason jar and pour the pickling liquid over top.
  5. Add the red pepper flakes, black peppercorns, mustard seeds, dill leaves, and garlic clove to the jar.
  6. Cover with lid and let cool.
  7. Once the jar’s contents have cooled, place the jar in the refrigerator. I removed my garlic clove at this point. I learned my lesson another time, when I let the garlic clove hang out in the jar for about a week. The radishes took on too intense of a garlic note. Just a touch is enough!
  8. Enjoy!

I have been sprinkling these pink treats on my summer green salads, tossing them on black bean tacos, and using them in relishes. Quickling is one way to use up your excess produce and prolong its enjoyment throughout the season. Use quick-pickled radishes within a month, noting that they taste best within about two weeks of the pickling date. Did you grow radishes this season? Are you pickling anything weird from your garden? The weirdest things I have pickled to date are yellow summer squash slices. I actually loooooved them atop burritos, alongside tacos, and graced over summer tortilla soup. I am not growing them this summer, but a friend of mine is. That’s where gardening friends come into play – tradesies!

Have a great week ahead and enjoy the goodness at hand. It is beautiful, delicious, and fleeting. Savor it, while it is here, and preserver it for later. Goodbye, radish season; it was fun!

  1. Visual crush says:

    […] 4. Spicy radishes by Holly and Flora […]

  2. alex says:

    while i really like the recipe, the radishes in these pictures are rather old and probably tough, and pithy…i would never use overgrown radishes like that!

    • Hi, Alex! Thanks for stopping by. If you reference the text below the photo of my hand holding the radishes, you’ll see my rationale:

      “We planted them by seed and in succession in early April and have harvested four rounds of radishes. This last go-round was a little spicy and a tad pithy, which can happen when harvesting late in the season, but they were perfect for pickling. Pickling covers a multitude of sins, but it can also bring out the best in vegetables.”

      Cheers to a successful gardening season to the both of us! 🙂

      • alex says:

        thanks jayme, i didn’t know that! now i will save those end-of-the season radishes for pickling!

      • Absolutely! 🙂 I sometimes can’t get around to harvesting on time, so pickling helps – just not with bruised or spoiled produce, as you know. Will you be growing radishes this year?

      • alex says:

        love radishes and can’t get enough of them! have been growing them for a few years now, the french ones, daikon, some other varieties brought from my native country, poland.

      • Alex, I’m so late in responding to you! I had taken a short break from the blog and completely missed your comment. I’m guessing that radishes do well for you in Poland. I can only grow them for a short season, but I cherish every moment I’m able to pick them out of the garden. I l-o-v-e daikon radishes but haven’t ever attempted growing them. It’s on my list to try them out! Happy spring!

  3. […] recipes for spring vegetables. Will I have time to try them? Who knows? Just thinking about pickling delicate early radishes and […]

  4. […] SPICY QUICK PICKLED SPRING RADISHES ~ Holly and Flora […]

  5. […] bountiful stalks of crisp red rhubarb, crisp asparagus, curly tendrils of garlic scapes, tender radishes, and eventually vine fresh tomatoes, juicy cherries, succulent blueberries, gorgeous strawberries, […]

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