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Pickled Radishes with Ginger and Garlic (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 15 mins


These pickled radishes make a colorful and tasty addition to salads, tacos, burgers, and dishes of all kinds. Or, just eat them straight out of the jar!


  • 1 bunch radishes (about 1 pound)
  • 23 garlic cloves
  • knob of ginger (about 2 inches)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons salt
  • 2 teaspoons honey (optional)


  1. Cut radishes greens off radishes and reserve for another use. Carefully wash the radishes to remove any grit and peel garlic cloves.
  2. Using a mandoline or knife, slice the radishes, garlic, and ginger as thinly as possible.
  3. Layer slices in a pint size mason jar or other glass container, distributing the garlic and ginger evenly throughout.
  4. In a small saucepan over medium heat, combine the apple cider vinegar, water, salt, and honey (if using). Simmer just until the salt has dissolved and then remove from heat.
  5. Carefully pour the vinegar brine over the radish slices, discarding any extra.
  6. Cover and refrigerate for at least 30 minutes before serving.
  • Prep Time: 10 mins
  • Cook Time: 5 mins