Add a punch of color and zing to your dishes with these Quick-Pickled Rainbow Radishes a beautiful mix of red, purple, and watermelon radishes sliced paper-thin and marinated in a lightly sweetened rice vinegar brine.
Perfect for topping tacos, grain bowls, sandwiches, or charcuterie boards, this small-batch recipe is as easy as it is eye-catching.
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1 cup mixed radishes (red, purple, watermelon), very thinly sliced
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3/4 cup rice vinegar
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1/4 cup water
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1 tbsp sugar
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1/2 tsp salt
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Optional: pinch of chili flakes or mustard seed for added flavor
1. Prepare the Brine:
In a small saucepan, combine rice vinegar, water, sugar, and salt. Heat gently until sugar and salt are fully dissolved. Remove from heat and let cool slightly.
2. Slice the Radishes:
Using a mandoline or sharp knife, slice radishes into paper-thin rounds. Pack them into a clean 8 oz or 12 oz glass jar.
3. Pour & Seal:
Pour the warm brine over the radishes, making sure they are fully submerged. Add any optional spices. Seal with a lid.
4. Chill:
Refrigerate for at least 1 hour before serving. Best enjoyed within 7–10 days.
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Brighten avocado toast or eggs
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Add crunch to salads or poke bowls
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Serve as a tangy side with grilled meats or tacos
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✅ Use the jar funnel for clean, spill-free filling
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✅ Handle hot brine with confidence using the lid wand and jar lifter
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✅ Perfect for small-batch pickling and gifting