If growing radishes was an olympic sport I’d be a gold medal winner

Ok maybe not gold but I’m sure I’d be on the rostrum!

I love growing radishes, they are so simple and unfussy, no special attention or conditions to grow – just scatter some seeds, cover lightly with a bit of soil, water and wait; they’d grow in a window box or any small patch of soil, I’ve used them as a border or edging plant this year – nice and accessible.

Homegrown radishes pack a real punch, spicy and hot and beat any of the shop bought ones to a taste test. You don’t just have to have them raw they can be cooked in curries, or stir fry’s, stuffed in flatbreads. all totally delicious.

And when you sow too many or have lots ready to pick at the same time you can pickle them.

It’s a win ~win!

I looked up a few recipes online – I wanted quick and easy. But in the back of my mind I remembered seeing a marvellous photo of a jar of pickled radish on Celi’s blog; so between the internet recipes where there was lots of sugar added to the vinegar and the Farmy version we now have a Seasider version.

Simple Seaside Summer Radish Pickle

Place thinly sliced radishes in a jar and cover with rice wine vinegar, add half a red onion thinly sliced, a teaspoon each of peppercorns and coriander seeds, a few coriander leaves, a couple of teeny fresh garlic (YESSS!!!!!), a teaspoon of sugar, and a pinch of sea salt.

These aren’t for storing or keeping over winter, they are for munching on now. They’ll last in the fridge for up to a month, but probably less as we will add them to everything from salads and noodle dishes, to sarnies and snacks with a glass of beer.

And if I find a great recipe for stored radish pickle I could add eating Radishes as a sport for the Winter Olympics!

Do you have a tried and tested recipe or any variations for me?


  • I love radishes too and for some odd reason we didn´t plant any this year. Shame 😦 Yours look lovely and the pickled ones look great too!

    • Oh I forget to sow stuff all the time – last year it was parnsips! But they are such quick growers and with your climate I’m sure you could still sow some – either that or some winter ones…. YUM!

    • They are very moreish Misky – I make a similar pickle with courgettes and mustard seeds, perfect for a tasty treat and a great way of dealing with the odd glut!

      • I think I’ll use dill blossoms, garlic, black mustard seeds, onion, and flaked chilli peppers with some cucumbers, some radishes …. maybe my socks, too.. 😀

        • And the kitchen sink 😉
          But I’m loving the idea of the dill blossoms – my gherkins are slowly growing, and I mean slowly! It’s my first year of trying these so fingers crossed

          • I find that the dill blossoms have a more intense flavour than the whispy leaves.

  • My hubby loves radishes, so I plant them in my little garden every spring. The plant gets big and bushy, but the radish, most anyway, don’t get bigger than my fingernail. What am I doing wrong? Man, he would love yours.

    • Oh no !! Enough water? I know with roots (like beetroot or radish) I do need to water them every now and then? Picking them too soon? Those are the only things I can think of right now. But what a shame! I wonder if anyone else has any bright ideas?

    • We got impatient with this batch and it was 24 hours, but as they are a quick un-cooked type of pickle I don’t think they need to sit for ages. Well that’s my argument anyway, and I’m sticking to it!

    • The trouble is I’d get marks deducted for holes in the leaves 🙂 I think we should start the alternative olympics on here….. hmmm maybe an idea is forming !!

    • That’s great! And yes I think really easy, and you don’t need any special ingredients. I think they would be lovely for a picnic or barbie – perfect in a burger bun!

  • Sorry, Claire, I haven’t a recipe and if I did, I probably won’t be adding any coriander leaves. I’m not really much of a fan. Love the idea, though, of pickling some for use in salads or sandwiches. It’s that vinegary crunch that I’m after. 🙂

    • Coriander is a strange one isn’t it – I know a few people who don’t like the leaves or the dried spice. So distinct. But you coul dleave them out John and I’m sure they would still be good 😉

  • Those pickles look wonderful! On Saturday I had a salad a restaurant with picked red onions on top, and they were so good, I can’t wait to make some when the onions in the garden get a little bigger. I like the idea of pickling onions and radishes together, so I will have to try your recipe!

    • Oh that sounds good – and as weird bloggy luck would have it Celia at the Kitchens Garden has just made onion pickles today – with added fennel. I’m loving the idea of raw fennel pickled so I’m going to have to give that a try too!

    • Hi Carol Anne, thanks for popping in 🙂 Loving the idea of ginger, will be trying that with the next batch, but I haven’t heard of hibiscus salt before……
      Fabulous idea about a seed swap, it’s not like i need any more seeds….. 😉

  • These are so pretty little jar-fulls of crunchy yumminess! Can you eat them right away or do they need to “steep” a bit first?? Lovely!!

    • Hi Smidge, they probably should steep a bit – but we waited a whole 24 hours. That was enough patience testing for us!! The vinegar seems to mellow the radish, something I hadn’t really expected. Still yummy and crunchy though!

        • I’ve just had some with my lunch – now about 3 days old and the flavour of the vinegar with th egarlic etc in it is definietly getting more intense. So waiting is good! Or not eating the whole jar in one session is also good too!

  • These look great, radishes are so tasty pickled. We posted on serving radishes with butter and salt- also very tasty.

    • Oh la la la la – so French! It is one of my absolute favourite ways of eating radish – a dab of butter a bit of sea salt and away you go. Do you have them on buttered bread with a bit of salt – if not I’d recommend that too 🙂

    • “I’m starting to like them” – the jokes or the radish 😉
      the flavour is a bit more subtle when pickled and of course you can add what you like to the mix to suit your tastes

    • It’s a pleasure, I’m going to try a couple of different versions, but so far this one is turning out great. And thanks for popping in 🙂

  • What great looking radishes and yes, you deserve a medal. My parents used to grow radishes and we’d have them in all our salads. They add great crunch and a bit of heat. I love the look of your pickled radishes – they look very good xx

    • He, he, he I’m sure I don’t but it was a cheap way of getting an Olympic photo I took the day before into a post 🙂 I just think they are fab to grow and tasty to eat !!

  • What a great recipe. Simple, easy and absolutely delicious. Radishes are one of my favorite Spring crops. I had a few beauties this year, but you win the gold, hands down.

    • Hi Teresa, they seem to have liked the cooler Spring/ early Summer weather we’ve had, so I’m glad someone has as I could do with it beng a bit warmer!!

  • I agree there is nothing like the fresh taste of a hand picked radish fresh from your garden. Your are beautiful. That is exactly why I will need to try your pickled radish recipe with diakon instead. Radishes that are shipped from other parts of the world have absolutely no taste by the time they hit the ports in Hong Kong. Take care, BAM

    • Dailkon is fab isn’t it BAM, I grow a few every year but they are a winter crop for me – they withstand snow and frost and I still get to pick something fresh over winter. And I bet the Daikon would work really well pickled !

  • Have you ever made radish sandwiches?–they sound strange, but are very good. The key is buying very good bread. Spread with butter, top with sliced radishes, sprinkle on a little salt……yum.

  • I have yet to acquire a taste for radishes, and seeing as DH doesn’t claim to like the either, they have yet to earn a space in my gardens. That jar looks so lovely though, I may be tempted to grow some just to pickle and give as gifts to my radish-eating-friends!

    • I think they would make lovely presents, but I know what you mean about growing stuff that isn’t popular – there isn’t much point, especially as land and time are so precious!

  • What a great recipe. Tasty, and pretty! I love the look of the radishes in the jar! I didn’t grow any this year, and I now regret that! It’s probably not too late. It looks like you have several varieties growing, and that’s a nice option, too. I have had some wonderful farm-fresh radishes in my produce box, and for one thing, I noticed how tasty they are. I don’t think of radishes because so many of my experiences are with overpriced store varieties and I don’t really care about them! I’m going to reconsider a little plot of earth that may be perfect for a late sowing! Thanks, Claire! Debra

    • I don’t think it’s too late Debra, they are so quick to grow, and with your lovely climate I bet they would work well. And yes me being me I HAD to grow several varieties, traditional French Breakfast and the white ones are Icicle which is really peppery and then a couple of others whose names allude me right now!

    • Thank you !! I know what it’s like to have the munchies before dinner, so a bowl of radish or olives might help with the hunger. If not at least they are a tasty treat!

    • I think you would be ok, they are so quick to mature, they do need watering otherwise they can split, but i’m sure it would be worth a try, especially if you love radishes. Happy gardening 🙂

  • Love the idea of pickling radishes! I eat them by the handfuls in the spring and summer. Wish there was some way to keep them year round.

    • Hi there! Have you tried growing winter radish like the ‘winter black spanish round’ – they do well for me, and although quite different from summer radishes they still pack a punch and are perfect for winter salads

  • I love radishes and love having them in the garden – they are almost instant gratification! I have never made, or even had them pickled so i think i will just have to give this a go – if I don’t eat them all first!

    • Pleased you liked the pickled radish recipe Joss, but I know what you mean about so few making it beyond the pull, wash and munch stage! Hope you have a super week

  • My father loved radishes! I recall many an afternoon he would have a cold beer and radishes. Yes he would! Your post brought back fine memories!

    • How lovely Deb that you have such great memories to share. And your Dad was onto a winner – a cool beer and a plate of radishes – happy days 🙂

  • I’m going to plant heirloom radishes tomorrow. I shall let you know how I go. I’ll be using your pickle methinks.

    • Heirloom? tell me more, like what varieties? And ye sdo let me kno whow you get on. One other question have you tried winter radishes – if not I’d recommend these too!

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