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Pickled Radishes

Yield: 30 servingsPrep: 30 minutes | Total Time: 30 minutes

Right out of the garden, nothing is better than a fresh radish.

My Great Aunt, A Francophile and French teacher, taught me an old French method to serve beautiful fresh radishes. Slice the radish and serve with bread, the best butter and salt. Add a little olive oil of course, and you have the perfect afternoon snack. Try this as a first course or a simple hors d'oeuvre, appetizer in French. Simply delicious.

When you have too many radishes, as we do (10 different kinds!), we pickle them. A quick pickle and you have a marvelous snack to use right away! Great on salads, hamburgers, or just plain right out the jar. Here is how to make them:

Harvest and slice about 4 cups of fresh radishes.


  • Fresh radishes
  • 2 cups white wine vinegar
  • 1/2 cup sugar
  • 1 cup water
  • 1 tbsp kosher salt
  • 10 whole black peppercorns
  • Dill, to taste


  • Combine all ingredients in a noncorrosive saucepan.
  • Bring the liquid to a rolling boil.
  • Stir to just dissolve the sugar and salt
  • Remove from heat, add radishes and allow mixture to cool
  • Cool & refrigerate
  • Use tonight or this weekend. If covered and refrigerated, will keep for 6-8 weeks

Pickled Radishes

The vinegar will be red because of the radishes beautiful color. Delicious, tangy, with a little heat & lots of flavor. Enjoy Spring!