Radish Recipes: Easy Radish Salad & Quick Pickled Radishes
January 16, 2026
Categories: Community Health, The Farm at Trinity Health
Radishes are crisp, peppery root vegetables with a refreshing bite and a hint of spice. Their crunchy texture and zesty flavor make them a great addition to salads, tacos, and pickled dishes.
Season: April-June/September-November
Storage and Preparation
Store fresh radishes in the refrigerator, unwashed, in a perforated bag or wrapped in a damp paper towel to keep them crisp. For longer storage, remove the greens and store them separately. Enjoy raw in salads, roasted for a milder flavor, or pickled for a tangy crunch.
Nutrition
Radishes are rich in vitamin C, fiber, and antioxidants, radishes support digestion, hydration, and overall health while adding a vibrant touch to any meal.
Radishes Recipes
Radish Salad
Ingredients:
- 16 oz radishes, thinly sliced
- 11 oz cucumber (1 large), thinly sliced
- 1 garlic clove, minced (0.3 oz)
- ½ cup chopped dill or chives (0.6 oz)
- 1 cup sour cream or natural yogurt
- ½ tsp black pepper
- 1 tsp salt
Instructions:
- Trim and thinly slice the radishes and cucumber.
- Chop the dill and mince the garlic.
- In a small bowl, mix sour cream, garlic, dill, salt, and black pepper until well combined.
- Toss the dressing with the sliced radishes and cucumber until evenly coated.
- Serve immediately or chill for enhanced flavor. Enjoy!
Quick Pickled Radishes
Ingredients:
- 4 bunches radishes, tops removed
- 1 cup white vinegar
- 1 cup water
- 2½ tablespoons cane sugar
- 1 tablespoon sea salt
- ½ teaspoon mixed peppercorns
- ½ teaspoon mustard seeds
Instructions:
- Thinly slice the radishes and pack them into a clean jar.
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a simmer, stirring until the sugar and salt dissolve.
- Pour the hot brine over the radishes in the jar, making sure they are fully submerged.
- Let the jar cool to room temperature, then cover and refrigerate.
- Allow at least one hour before serving for the best flavor. Store in the fridge for up to two weeks.