Crunchy Pickled Radish Slices

Crunchy Pickled Radish Slices | Selma's Table

After the excesses of festive season, January bears the brunt of cutting back whether it be shopping, alcohol and/or food. The feasting seems to start from the beginning of December so come January, we do crave simpler, lighter food. The trouble is that sometimes it can seem a little bland. These crunchy, pickled radish slices will perk up all sorts of things from salads to steamed vegetables, steamed fish to simply cooked meats. And of course they are superb with cheese and crackers, in sandwiches,  in burgers; anywhere you need a crunchy, spicy, floral, acidic hit of flavour.

They are ridiculously easy to make – combine the spices, slice the radishes and layer in a heatproof jar. Boil the brine to dissolve the sugar and salt and pour over the radishes. That’s it! You can eat them as soon as they have cooled or refrigerate them for later – they keep for a few weeks. I hope you find that they add a little pizzaz to some of your January meals!

I am so thrilled to be co-hosting The Novice Gardner’s Fiesta Friday with the incredibly talented Sue of Birgerbird. If you are not familiar with her work – please do take a look – her photography will blow you away and then when you see the gorgeous award winning food she cooks too – wow! She now sells her award winning pork pies so if you are lucky enough to be in the Santa Monica area, give her a yell! We are co-hosting Angie’s 50th Fiesta Friday and we can’t wait to see what you are bringing to the party!

Click on the Fiesta Friday badge below to join the party – you can submit a post (please be sure to include the link and a mention, in your post, to Angie’s  FF#50 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to!

Speaking of features, there were some stunners last week! I still can’t get over Lily’s Dark Chocolate Cupcakes with White Chocolate Buttercream and Naina’s Firecracker Shrimps look fantastic. And how about a Lemon Meringue Pie Cocktail from Dini to kick things off with? Then for pudding we have Pecan-Bacon Squares A’ La Mode from Judi! Wowsers!!

If you are new to blogging, Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!

If you’re new to Fiesta Friday, please do take a minute to read the guidelines.


Crunchy Pickled Radish Slices


  • 1 bunch of radishes


  • 200 ml white wine or apple cider vinegar
  • 200 ml water
  • 3Tbsp sugar, honey or maple syrup
  • 2 tsp salt


  • ½ – 1 tsp chilli flakes depending on how spicy you like it
  • ½ tsp mustard seeds
  • ½ tsp red peppercorns
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds


  1. Trim off the tops and tails of the radishes. then, using a sharp knife or a mandolin, slice very finely into rounds.
  2. Mix the spices together and place half in the bottom of a heat proof jar.
  3. Fill the jar with the sliced radishes and top with the remaining spices.
  4. Bring the brine ingredients to a boil, stirring occasionally.
  5. Pour over the radishes and let this cool to room temperature before serving or storing in the fridge.

The radishes will last for a few weeks in the fridge.

© Selma Jeevanjee and Selma’s Table, 2013 – 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original post.

100 thoughts on “Crunchy Pickled Radish Slices

    • Fae, so sorry to get back to you so late. These are known as quick pickles – they don’t need to mature and can be eaten straight away – well, after they are cold! I think that they are crunchiest for the first few days but still really delicious after that too.x

      Liked by 1 person

  1. Selma,
    Thank you so much for this inspiring and beautiful post – I have pickled cucumber at New Year and it was amazingly lovely – a good foil to richer foods… so I’m really looking forward to trying this… perfect timing. Especially, as you say, after all the excess of December!
    Happy New Year, and Happy Hosting this week!
    Emma :-)


  2. Pingback: Fiesta Friday #50 | The Novice Gardener

  3. They look so delicious – a bright light in a dark season! I have only once attempted to pickle something (courgettes, if I remember correctly) and the end result was so disgusting that I have stayed clear of the old brine ever since. You make me winder if I shouldn’t face my fears again …
    Thanks for co-hosting – it’s greatly appreciated!


    • Take a look at my quick summer courgette pickle recipe – it is the most viewed recipe on my blog and I have to say it is wonderful – I get requests all the time from my friends, for a jar or two…Face your fears, definitely! It is my pleasure to co-host this lovely party = I get to meet wonderful people like you!


  4. Thank you so much for Hosting Fiesta Friday Selma! :)
    I love pickled radishes and have tried it once before, but never with peppercorn or apple cider vinegar! I think this would taste even better. I can’t wait to try it :)


  5. Very pretty Selma and you are right, these are so handy in the winter to jazz up all kinds of things (and I like that you included burgers). THank you for such a nice shout out here too!


    • Urrm – that is what I have been doing!! Busted!! Thanks Emilie, so easy to make – I even sliced them by hand (good opportunity to practice knife skills!) and you can eat them pretty much straight after they have cooled down.


  6. Beautiful colors in your post Selma. Lovely flavors too, I once pickled some cucumbers that I grew in the garden, it was lovely. I must try radishes too. I so love radish anyway, some are pungent and others not so, I wonder why. I prefer the pungent ones. Thanks for co-hosting, you always have some great suggestions and advice. :)


  7. I love all pickled and the radishes looks so inviting! I completely agree with you that January is about lighter and simpler foods and this looks perfect :)


  8. Selma these look so crispy and fresh. After the holiday season we are all looking for both to get us back on track. Radishes are one of the things I grow in my little garden every spring and this year I will definitely make this recipe. Your posts are always so great.


    • Aww, thanks Teresa. That means so much coming from you. I think that we all get used to big rich flavours Nov-Dec and something strong but sharp seems to help wean us off them – or maybe that is just me!! Coming over to see what you have been up to…


    • Haha! I would happily move in to yours, Prudy…we’d never be out of the kitchen! And with a cocktail or a glass of wine at our elbows – always!! The pickles are really easy – I made them in about 15 or 20 minutes, including washing the radishes and hand slicing them!


    • I’ve never been a fan of radishes but got a bunch in my veg box and as my pickled courgette recipe is still viewed every day, I thought, why not pickle the radishes and see! Grilled meats, a smear of greek yoghurt and a spoonful of pickles is quite delicious!

      Liked by 1 person

  9. Hi Selma, just wanted to let you know that I made this recipe over the weekend and it is fantastic. The pickles are wonderful with cheese and crackers. I’ve never pickled anything before, so this was a great, easy introduction – thanks!


    • So thrilled to hear that – thanks so much for coming back to comment! I made some meatballs and rice the other day. I topped my serving with a dollop of yoghurt and a generous teaspoon of the pickles – it was really good!! Thanks again!


    • Marcela – I am so sorry but your comment got caught by the spam filter so I have only just seen it. I will come over and take a look at your contest and see if it is not too late! Thanks for asking me!


    • Happy New Year to you too! Yes, you could but if they are dense like carrots or mooli, then slice them thinly. If they Cucumbers and courgettes you could leave a little thicker. Come back and let me know what you pickled! And remember that you can also change the spices – just use whole spices…


  10. Pingback: Summer’s end | Chez Moi

  11. Pingback: Crunchy Pickled Radish Slices |

I would so love to hear from you - please do leave a comment! (Your email address will not be visible.) Selma

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s