This recipe provides two ways to pickle radishes; the fast way and the fermented way. Their intense flavor will stand out in any dish and after you try homemade, no store-bought pickle will be able to compare. Enjoy these pickled radishes with everything, from sandwiches and burgers, to salads and power bowls.

Spicy Pickled Radishes [Vegan]



For the Quick-Pickle Radishes:

  • 2 bunches of radishes, cut in halves or thinly sliced
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tablespoons cane sugar
  • 1 teaspoon sea salt
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon allspice berries
  • 1 habanero pepper, very finely minced, seeds removed

For the Spicy Fermented Radishes:

  • 2 bunches of radishes, halved or sliced
  • 2 tablespoons of sea salt
  • 4 cups of pure water
  • 2 whole garlic cloves, peeled
  • 1 teaspoon peppercorns
  • 1 habanero, finely chopped


To Make the Quick Pickle Radishes:

  1. In a saucepan heat vinegar, water, sugar, and spices to a simmer. Turn off.
  2. Add habanero pepper and salt.
  3. Place radishes in one large or 2 small mason jars, pour mixture over top and allow to cool.
  4. Leave in the fridge overnight or at least for a few hours to chill.
  5. Best when consumed within 2-weeks to a month.

To Make the Spicy Fermented Radishes:

  1. Mix together the water and salt until the salt is dissolved, mix in habanero.
  2. In a large mason jar or 2 smaller mason jars, add the radishes, distribute the peppercorns evenly.
  3. Cover with the salt water brine mixture, leaving a bit of space at the top but making sure the radishes are completely covered with brine.
  4. Bang the bottom of the jars on a table a few times to force any air bubble to rise to the surface.
  5. Seal well and allow to sit at room temperature anywhere from 2 days to 2 weeks. Check them often to taste and see if they are "ready" for your palates perspective.
  6. Refrigerate after opening.