Quick Pickled Radishes and Peppers

Quick pickling requires almost no effort and is such a simple way to enjoy the sour, briny flavor of the vegetables. They're especially delicious the day after they're made and will keep up to three days in the refrigerator.
Whole Living
  • Yield Makes about 2 1/2 cups
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  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher or pickling salt
  • 10 whole black peppercorns, cracked
  • 12 radishes, halved lengthwise
  • 4 peperoncini or Tuscan pickled peppers


  1. In a small nonreactive saucepan, combine the vinegar, sugar, salt, and peppercorns and simmer over medium-low heat, until dissolved, about 2 minutes.

  2. Meanwhile, cook the radishes and peppers in boiling salted water for 2 minutes, until the radishes lose some of their color. Drain and place in a shallow dish. Pour the hot vinegar mixture over, let cool, and chill in the refrigerator for 15 minutes. These will keep, tightly covered in the refrigerator, for 3 days.

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