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Pickled Radishes and Cucumber

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003 Pickled Radish Cucumber.JPG

Pickled Radishes and Cucumber


My first introduction to pickling was during my time with Chef Curtis Stone in Los Angeles. From pickling hardboiled eggs and even cauliflower, I couldn’t get enough of them! This is my simple take on pickling that takes little to no time to prep. The toughest part is waiting for them to pickle before you can eat it!

Yield: 4 servings

Oven: N/A

Preparation Time: 10 minutes

Cook Time: 5 minutes + 2 hours pickling

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Radishes and cucumbers:

4 red or watermelon radish, sliced into 1/4-inch thick rounds

2 Persian cucumbers, approximately 2 1/2-ounces each, sliced into 1/4-inch thick rounds

Pickling liquid:

1 1/2 cups distilled white vinegar

2 cups water

1/4 cup granulated sugar

2 teaspoons whole pink peppercorns, or alternatively, black peppercorns


To prepare the radishes and cucumber:

1. In a large heatproof and nonreactive bowl, add the sliced radishes and cucumbers. Set to the side.

To prepare the pickling liquid:

2. In a small pot, add vinegar, water, sugar and pink peppercorns. Over high heat, whisk until the sugar has dissolved and the mixture comes to a boil.

3. Once at a boil, remove from heat, pour over the sliced radishes and cucumbers, and allow to sit at room temperature until cool, approximately 2 – 4 hours.

4. Once cool, discard peppercorns and use the pickled radishes and cucumbers to top tacos, adorn hamburgers or simply to eat as is.

5. Store in the refrigerator for up to 7 days noting that their vibrant colors will fade the longer they sit in vinegar.


Kitchen Note:  This same pickling method and recipe can be used to pickle anything from pearl onions to hardboiled eggs, mangos and even cauliflower. With a little imagination, experimentation and patience, you can easily customize this to your liking.