Pickled radishes

Prep 15 min
Total 1 hour 15 min
Plus 1 day pickling time
Makes 1 L

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454 g
radishes, trimmed and halved (about 2 cups)
1 cup
granulated sugar
1 cup
cider vinegar
1 tsp


  • RINSE radishes with cold running water. Drain and pat dry. Pack into a 1-L jar.
  • COMBINE sugar, vinegar and fennel seeds in a small pot over medium-high. Boil until sugar is dissolved. Remove from heat.
  • POUR warm pickling liquid over radishes to cover. Secure lid and let stand until cool. Refrigerate at least 1 day before serving or up to 1 month.


Calories 56, Carbohydrates 13 g, Fibre 1 g, Sodium 12 mg.

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