Quick Pickled Radishes


  • 1x 500ml jar
  • 220g radishes
  • 250ml white wine vinegar
  • 80ml water
  • 1tbsp caster sugar
  • 1 tsp sea salt
  • 1 tsp black peppercorns
  • ½ tsp yellow mustard seeds
  • 2 bay leaves
  • 1 lime, zest & juice
  • ¼ tsp chilli flakes


Prep the radishes, by slicing, dicing or into wedges.

Make your vinegar brine by combining the remaining ingredients in a pot, bring to a simmer, dissolve the sugar and salt and allow to cool.

Pack the prepped radishes, without squashing, into a cooled sterilised jar and pour over the brine to completely submerge.

Tap the jar on the bench to release any bubbles and seal.

Keeps for 6-8 months sealed, once opened keep in the fridge and consume within 4-6 weeks.