Dilly Radish Refrigerated Pickles

From our Art of Entertaining cookbook, these quick-pickled radishes are great for a snack or with a charcuterie board.

Yield: Makes about 2 cups

Dilly Radish Refrigerated Pickles


  • 2 cups thinly sliced radishes
  • 2 sprigs fresh dill
  • 1 tsp dill seeds
  • 4 cups white wine vinegar*
  • 3 cups water*
  • ½ cup granulated sugar*
  • 2 tbsp mixed pickling spice*
  • 2 tbsp kosher salt*


  1. Combine pickle ingredients for each recipe on the following pages in non-reactive containers with tight-fitting lids. Set aside.
  2. To prepare pickle brine, combine vinegar, water, sugar, mixed pickling spice and salt in a medium non-reactive saucepan over medium heat. Bring to a boil, stirring occasionally.
  3. Remove from heat. Strain mixture through a fine sieve into a heatproof bowl; discard solids.
  4. Divide hot pickle brine into thirds and pour over pickle ingredients in containers. Stir to combine. Cool completely.
  5. Place a piece of parchment paper on top to submerge pickles. Cover and refrigerate overnight. To serve, drain off and discard liquid.

2 calories, 0 g fat, 0.1 g protein, 0.4 g carbohydrate,

0.2 g fibre, 3 mg sodium

*Pickle brine not included in nutritional analysis.