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Homemade Pickled Radish – Easy Refrigerator Condiment

Homemade pickled radish is a great side dish to serve, especially during summer. Store in a beautiful jar and it will make as a perfect gift.

This crispy root vegetable has a very strong and peppery taste. Pickled radish serves as a great side dish or condiments and pair really well with cucumber too. Serve it on taco’s, burgers or in salads.

Pickling the vegetable is a great way to store leftover radishes. Fermented in vinegar and infused with spices, they can last for up to a few months in the refrigerator. It is however very important to store them in clean, sterilised jam or weck jars to prevent them from growing bad bacteria.

How to sterilise weck jars to store the homemade pickled radish.

  • Preheat the oven on 130degrees C.
  • Remove the lids and rubbers from the jars. Place the lids in boiling water for a few minutes.
  • Wash the jars in soapy water to remove any stickers and glue residue.
  • Rinse it thoroughly. There’s no need to dry it.
  • Place it on a rack in the oven with enough space between the jars.
  • Bake for 20min.
  • Remember to handle the jars with oven gloves and never to add cold liquids to hot jars.

There are other ways to sterilise jars but I find this the easiest way to do. I do this procedure while I am preparing the pickles. That way I also know that the jars are clean.

Slice the radishes thinly, so that they can absorb the flavour more quickly. It will be ready to eat within 24hours but will absorb more flavour if you wait for another few days. Unopened pickled radish can last up to 3 months in the refrigerator.

For more easy condiment ideas, check out Green Masala Paste – Spice of life! And if you’re wanting to get your pickle further on, try Cape Malay Pickled Fish

Pickled Radish

Side Dishes, Condiments International
By Galley of Gail Serves: 6
Prep Time: 5 min Cooking Time: 5 min Total Time: 10min

This pickled radish is a prefect combination of sweet and sour pickles.


  • 225g radishes
  • 100g sugar
  • 1/2 cup of red wine vinegar
  • 1/4 cup of water
  • 1 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp salt
  • 1/4 red onion, finely sliced
  • slice of ginger of about 3cm



1. Rinse the radishes. Slice the onions, radishes and ginger in thin slices.


2. Add all the ingredients to the pan and cook for 5 minutes.


3. Allow it to cool and then transfer to clean, sterilised jars.


4. Keep cool in the refrigerator for a minimum of 24 hours before serving.


  • 59 Calories
  • 13,5g Carbohydrates
  • 0,6g Fat
  • 1,8g Fiber
  • 0,6g Protein
  • 0,3g Saturated fat
  • 62,1mg Sodium
  • 0,8g Sugar
  • 0,10g Unsaturated fat

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