Pickled Radish & Veggies: Crunchy, Tangy, and Totally Customizable

Quick and easy pickled radish & veggies that are healthy, customizable, and perfect for adding a tangy crunch to meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Cooling Time 10

Total Time 17

Servings: 4 servings

Course: Appetizers

Cuisine: Global

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 cups Carrots Adds crunch and sweetness; substitute with pre-shredded carrots for ease.
2 cups Cucumber Any variety works, even zucchini for a twist.
1 cup Radish Introduces a peppery flavor; bell peppers can be a sweeter alternative.
1 cup Onion Consider green onions or shallots for a milder taste.

For the Brine

1 cup Vinegar Use white, apple cider, or rice vinegar as desired.
1 cup Water Helps dilute the vinegar for a balanced brine.
2 cloves Garlic Adjust the amount based on your taste preference.
1 tablespoon Sea Salt Enhances and amplifies all the flavors.
1 teaspoon Oregano Switch to dill or basil for a different flavor profile.
1 tablespoon Sugar Try honey or agave for a natural alternative.

Equipment

mason jar
Medium saucepan

Method

Step-by-Step Instructions

Begin by thoroughly washing and drying a medium-large mason jar.
Wash and slice your chosen vegetables into matchsticks or thin slices.
In a medium saucepan, combine equal parts water and vinegar and bring to a gentle boil.
Let the brine cool for 5-10 minutes, then pour it over the packed vegetables in the mason jar.
Allow the jar to sit at room temperature until it cools completely, then refrigerate.

Nutrition

Serving: 1cupCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

These pickled radish & veggies can be enjoyed on the same day, but letting them sit for at least a couple of hours enhances their flavor even more.

Tried this recipe?

Let us know how it was!