Whether you grow your own or buy them in a shop radishes are the taste of summer. These refined sugar-free pickled radishes let you preserve that taste for longer and they are just so crisp and tasty and such a pretty colour too!
I’m back from my wonderful week in France feeling refreshed and just a tad sad to be back in the land of wind and rain and a definite shortage on the rose wine front!
I’m making these fabulously French Refined Sugar Free Pickled Radishes to take me back to that country of great tastes and flavours.
Why you’ll love this recipe
These pickled radishes have honey instead of refined sugar so if you are trying to avooid the white stuff then this is for you
Pickled radishes are the perfect addition to all sorts of dishes from salads and sandwiches to Korean dishes and so much more
This is a super quick and easy recipe and a great introduction to the world of pickling!
Radishes are so popular in France
The humble radish is incredibly popular in France where this easy-to-grow little veggie appears in all manner of dishes and takes pride of place at Apero time served simply with butter and crunchy salt flakes.
What type of radishes to use?
I used the long style breakfast radishes for my Pickled Radishes recipe, but you can really use any sort you like. There is no need to peel the radishes, just wash them well and then pat them dry on kitchen towel.
To keep my pickled radishes refined sugar free I am using honey as my sweetening agent, it’s better for you than the dreaded refined white sugar.
This recipe will make 1 large sized jar of Pickled Radishes.
Ingredients for pickled radishes
- 1 bunch of long radishes which weighed in at 200g/7oz
- 100ml/3 1/2 fl oz water
- 100ml/3 1/2 fl oz white vinegar
- 1 teaspoon sea salt
- 1 teaspoon honey
- 10 crushed black peppercorns
- 1 clove of garlic peeled
- 1/2 red chilli pepper thinly sliced (optional this makes things hot!)
How to make pickled radishes
- Wash and dry the radishes and trim off the stalks/leaves and any root growth. Slice into thin rings using a mandolin if you have one.
- Using a non reactive pan gently heat the water, vinegar, salt and honey until the salt and honey completely dissolved. Raise to a boil for 5 minutes and then remove from heat.
- Crush 7 of the peppercorns and add these along with the remaining 3 whole ones to a sterilised jar (see my resources page on how to sterilise jars) and also the garlic clove and the sliced chilli if you are using it.
- Pack the radish slices into the jar and pour over the hot liquid.
- Cover and allow to cool before refrigerating.
- The Pickled Radishes will be ready to eat in 24 hours..
Note; the chilli and garlic will keep adding their strong flavour to the pickle, so remove them after 24 hours if you don’t want the brew to get too hot to handle!
How long do these pickled radishes keep
These pickles will keep for up to 3-4 weeks in the fridge.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How to serve pickled radishes
I love using these Pickled Radishes just as a snack or as a topper on an open sandwich.
Add your pickled radishes to an antipasti platter.
They go really well with Korean dishes.
Add these pickled radishes to any simple salad for a bit of crunch and flavour.
They also go beautifully with salmon and chicken dishes.
Looking for more fun and easy pickles to make? Then check these out before you go;
Traditional English pickled onions
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Pickled Radishes
Ingredients
- 200 g radishes
- 100 ml water
- 100 ml white vinegar
- 1 tsp sea salt
- 1 tsp honey
- 10 crushed black peppercorns
- 1 clove garlic peeled
- 1/2 red chilli pepper thinly sliced optional this makes things hot!
Instructions
- Wash and dry the radishes and trim off the stalks/leaves and any root growth. Slice into thin rings using a mandolin if you have one.
- Using a non reactive pan gently heat the water, vinegar, salt and honey until the salt and honey completely dissolved. Raise to a boil for 5 minutes and then remove from heat.
- Crush 7 of the peppercorns and add these along with the remaining 3 whole ones to a sterilised jar (see my resources page on how to sterilise jars) and also the garlic clove and the sliced chilli if you are using it.
- Pack the radish slices into the jar and pour over the hot liquid.
- Cover and allow to cool before refrigerating.
- The Pickled Radishes will be ready to eat in 24 hours and will keep in the fridge for up to 3 weeks.
- Note; the chilli and garlic will keep adding their strong flavour to the pickle, so remove them after 24 hours if you don’t want the brew to get too hot to handle!
Is this a long-term preserve? The recipe says it will last for 3 weeks in the fridge, but is that once opened? Just want to know if I can leave the unopened and sealed jars on the shelf for a few months until I get through them.
Hi Amy
This is sjhort term stuff, store in the fridge and use within 3 weeks.
All best
K x
Please correct your recipe name. Honey has the same effect as sugar in the body when it is eaten. Your recipe is therefore misleadingly not sugar free. A nutritional analysis would confirm this. Yours is a dangerous description when allergy and nutritional labelling is so important
I have changed the recipe title but this was originally written ten years ago when all the go sugar free writers still used honey etc even though we are not completely stupid and do know it is a natural form of sugar.
Try to get a bit of perspective this is not a dangerous recipe
K