Crunchy, sweet & spicy quick pickled radish recipe that is sugar-free and ready to eat in just 45 minutes. Garnish your routine dal-rice, tacos, or salad with this no-sugar radish pickle and enjoy.
I am so in love with my quick-pickled vegetables as of now. They are so easy to make, versatile, and enhance the flavor of any meal. Did you check these quick pickled red onions & pickled red onions?
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
Why you will love this recipe
- Quick to make– Quick pink radish pickle is so easy and quick to make. All you need is 15 minutes to make it and 30 minutes to chill in the fridge. You need few basic pantry ingredients to make it at home from scratch.
- Flavorful– It is tangy, sweet, and spicy all at the same time. Pickling liquid and red chili flakes give a nice flavor altogether. Pickled pink radishes are low carb, keto, and macrofriedly. Add them as much as you like to have a extra kick in meals.
- Versatile– Perfect with any Mexican meals or serve it as a side to lunch/dinner and enjoy. Did you try these on avocado toasts or with Indian dal rice?
I like to have sugar-free options wherever possible. These pickled radishes are no sugar and use monk fruit in place of refined sugar. Maple syrup, honey, stevia are a few other options to make pickled radishes sugar-free.
What Is Pickled Radish?
In the pickled radish recipe, radishes are submerged in the acidic brine made with salt and vinegar along with sugar and a few spices. This acidic solution helps in releasing flavors from radishes and spices over a period of time. This whole process makes a wonderfully complex flavor of sweet, sour, spicy, and salty at the same.
Ingredients & notes
Please check the recipe card for the full ingredient list and measurements
You need pink radish, water, distilled white vinegar, salt, monk fruit, garlic pods, and red chili flakes to make this quick pickle at home from scratch.
Variations & Substitutions
- Herbs & Spices– If you like to add flavors to the basic quick pickled radish, add herbs like mint, dill, cilantro, bay leaf, black pepper, or coriander seeds. It tastes BEST with dill and sometimes called a dill pickled radish as well.
- Substitute Pink Radish– For extra crunch, try making this pickle with Korean radishes.
- Other Veggies– You can add any other veggies as well with this radish pickle, like carrot, jalapeno, onion, cucumber, cabbage, or cauliflower.
- No-Sugar Pickling– I use monk fruit to make sugar-free homemade pickle. Honey, maple syrup, and stevia also works well to substitute sugar in pickling. Try using honey in place of monk fruit to make spiced pickled red onions.
- Vinegar– Apple cider vinegar, red wine vinegar also goes well to make pickling brine. Taste may differ as per vinegar choice.
How To Make Sugar-free Pickled Radish
Slice pink radish as thin as possible
At first, wash and clean the radishes nicely. Chop the root, stem, and clean the dirt. Now slice them thinly with the chef knife or use a mandoline.
Transfer them in a half-pint jar along with red chili flakes and garlic pods.
Prepare pickling brine
In a saucepan add water, vinegar, salt, monk fruit (pic 1-4), and heat enough until the monk fruit is dissolved (pic 5-6).
Make the pickle and chill
Pour the brine in the jar filled with sliced radishes (pic 7-8).
Let the jar rest on the kitchen counter uncovered and cool down completely.
Once cool down, close the lid tightly and shake well. Chill in the fridge for at least 30 minutes before serving.
This quick radish pickle tastes great after being chilled in the fridge. Crunchy, sweet, and spicy quick pickled red radishes are ready to eat and enjoy.
Microwave Quick Pickled Radish
Making brine solution in the microwave is very easy. Just combine water, vinegar, salt, monk fruit, in a microwave-safe bowl and heat for 2-3 minutes. Stir with the spoon till monk fruit is dissolved.
Pour this brine into the jar filled with sliced pink radish and let it cool down. Once it is at room temperature, close the lid and refrigerate for 30 min before serving.
Tips & FAQ’s
You can store any leftover radishes easily. Make quick pickles with them and store them in the fridge. Enjoy any meals with an extra sweet and spicy kick. Another way is to store it in the freezer. Transfer radishes in freezer-friendly zip-lock bags and store them in the freezer.
You can use sugar-free options like stevia, monk fruit, maple syrup, or honey to make pickling brine. Sugar is required to balance the tart flavor coming from vinegar. In absence of the sugar, pickles will taste in between tart and salty. It is used t balance the overall flavor profile. So you can use monk fruit very well in the pickling solution.
Serving & storing
How to use pickled radishes? Well, this refrigerator pickle is good to serve with tacos, salad bowls, burgers, or sandwiches. I love to serve as a side with any meal during lunch or dinner. Check this no mayo deviled egg recipe how I used them.
Since it is a quick pickle, it needs storing in the fridge after every use. It stays fresh for up to 1 month. It is not a canning pickle recipe.
More Homemade Pickle Recipes
If you like this pickled recipe, do check a few more sides from the blog.
You can explore more side dishes from the blog here.
- Shirazi Salad (salad-e shirazi)
- 5 Minute Easy Microwave Asparagus
- Sweet and Spicy Pickled Red Onions
- No Mayo Masala Deviled Eggs
If you try this recipe, please consider leaving a comment and a star rating. Don’t forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
How To Make Quick Pickled Radish
Ingredients
- 1 bunch pink radish 1 bunch has 6-8 small pink radishes
- 3/4 cup water
- 3/4 cup distilled white vinegar
- 1 tsp red chili flakes
- 4 garlic garlic pods sliced
- 2.5 tbsp monk fruit you can use honey, maple syrup or stevia as well
- 2.5 tsp salt
Instructions
- Wash and clean the radishes nicely. Chop the root, stem, and clean the dirt. Now slice them thinly and transfer them in a half-pint jar along with red chili flakes and garlic pods.1 bunch pink radish, 1 tsp red chili flakes, 4 garlic
- In a saucepan add water, vinegar, salt, monk fruit, and heat enough until the monk fruit is dissolved.3/4 cup water, 3/4 cup distilled white vinegar, 2.5 tbsp monk fruit, 2.5 tsp salt
- Pour the brine in the filled jar of radishes. Let it cool down completely.Once cool down, close the lid tightly and chill in the fridge for at least 30 minutes before serving.
Notes
- Add flavors to the basic quick pickled radish, add herbs like mint, dill, cilantro, bay leaf, black pepper, or coriander seeds.Â
- For extra crunch, try making this pickle with Korean radishes.
- You can add any other veggies as well with this radish pickle, like carrot, jalapeno, onion, or cauliflower.
