Pickled Radishes, and Cauliflower

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These are seriously sooo good, I also pickle cauliflower with this recipe. So if you have an overabundance of radishes or cauliflower this is a great way to use them up. You can even use the over large radishes that are starting to get a little soft.

I slice them into pint jars to see how many I have before I start the brine.

First slice thinly slice the radishes and put into pint jars


Then for every pint you need

  • 1 cup water
  • 1/2 cup white vinegar
  • 1/2 cup red wine vintage
  • 2 tea. salt
  • 1/4 cup sugar

Put in sauce pan and bring to boil until sugar is dissolved remove from heat and pour into jars with the radishes put hot lids and bands on. Now you can put in the fridge and use within a month or you can can it in a  water bath for 10 minutes.

It is best if allowed to sit for a couple days. The red will leach from the radishes and turn the vinegar red and the radishes will be all white.


These are great to snack on, and so easy to make. The longer they sit the better they are.


3 Replies to “Pickled Radishes, and Cauliflower”

    1. watkinsranches@yahoo.com Post author

      These are so good, not sure which I like better the radishes or the cauliflower lol.
      Have a great day

  1. Jann Olson

    Oh these sound so yummy! I would love to try making some next year. Thanks for sharing the recipe with SYC.