Radishes are one of the first crops we get from our garden. Not only are they easy to grow and require almost no attention, but they are also delicious and healthy. They have a very short time to maturity so even they might not be the first crop to go into the ground, they are one of the first to come out. It’s easy to underestimate the amount of radishes you will get from a garden bed, so you often end up with excess harvest that you need to preserve.

What can you do with a lot of radishes?

Last year was the first time we grew radishes and not knowing what to expect, we planted A LOT of them. When I say a lot, I mean we planted too many for us to be able to eat. We gave away a few bunches for free, but we still had loads more in the garden. Since there were so many and we were unable to keep up with them, many grew too big and went into flower. When radishes grow too big they start to split in the ground and they lose their tender texture. So we ended up composting about a barrel load full of them.

However, with the ones that we did pick at the right time, we tried to pickle some and eat as much as we could fresh or roasted.

Can you eat radishes raw?

My favorite way to eat radishes is raw in salads or as a side dish next to morning breakfast: eggs, sausage, scallions, and radishes.
A simple salad to be served next to a more consistent meal adds such great flavoring and texture to the dish. I have a great Italian vinaigrette recipe to share with you below:

Italian vinaigrette for radish salads

• 1/3 cup olive oil
• 1/2 cup red wine vinegar (or whatever vinegar you like)
• 1/2 tsp garlic powder or 1 minced clove
• 1/2 tsp EACH oregano, thyme, basil (or 1.5 tsp Italian seasoning)
• 1/2 tsp salt
• Couple shakes pepper
• 2 tsp honey

Shake until honey is dissolved and add it to your salad mix.

Are cooked radishes good for you and what does cooked radish taste like?

These are some of the questions we hear a lot. In total honesty, cooked radishes are just as good as raw radishes. Some say they taste almost like potatoes. I say they have their own unique flavor and are amazing. When trying to figure out what to do with so many radishes, we experimented a lot. Some of the recipes were delicious, while some… no so much. One of my favorites is Garlic Roasted Radishes and I want to share the recipe with you in case you want to try it. The great thing about this recipe is that you don’t need a lot of ingredients for it:

• 1 pound or 450g of fresh radishes
• Melted butter
• Salt
• Ground black pepper
• 2-4 Garlic cloves – depending on how much garlic you prefer
• Parsley, Chives or Dill – fresh if you have on hand, if not dry

Garlic Roasted Radishes Recipe

Preheat oven to 425℉ or 220C. In a large bowl, combine the radishes, butter, the herbs you chose, salt, and pepper (leave the garlic out for now). Mix everything until the radishes are well coated.
On a large enough baking dish, spread the radishes on a single layer and bake for 20 to 25 minutes, flipping them once or twice.

After the radishes have been cooking for about 10 minutes, add the minced garlic and toss them around in order to get mixed will. Bake them for an additional 10 to 15 minutes. When done, the radishes should be golden brown and easily pierced with a fork.

Can I pickle radishes?

Absolutely! When I first decided to try this I figured why not? I have a lot of radishes, the pickling process seems easy and I have a bit of time. We found that they are also delicious added in salads, sandwiches, tacos, burgers, and as a simple side to a fatty food like pork.

This recipe is easy to make, requires no jarring equipment and little to no time.

Easy recipe for sweet pickled radishes

Here are the ingredients you’ll need:

• A few jars
• 1 pound or 450g of radishes
• 1 ½ cups of vinegar of your choice
• 1 ½ cups of white sugar
• ¾ cups of water
• 3 teaspoons of pickling salt
• 3 teaspoons of mustard seeds
• 1 ½ teaspoon of black pepper
• 3 bay leaves
• 1 fresh or dry hot pepper ( optional for added spiciness)

How to make sweet pickled radishes

First things first, you need to prepare your jars by washing them and their lids in hot soapy water. Rinse them as well as possible and allow them to dry on a clean towel.
Then, you need to wash and clean the radishes of any dirt. Rinse them thoroughly in cold water a few times, until the water comes out clean.

After they’re clean, you’ll need to slice the radishes in about 3mm (1/8 inch) slices. Pack the sliced radishes tightly into the jars and save a few slices to add on top after you pour the brine.

To make the pickling brine, take a saucepan and add into it your water, vinegar, sugar, bay leaves, mustard, and pepper seeds, and bring it to a boil.

When it starts boiling, take it off the heat and pour in the hot brine on top of the radishes. Use a wooden stick to clear out all of the air bubbles in the jar. Don’t add too much hot brine at once, or you might crack your jars, rather add a quarter of a jar at a time.

In the end, you can add your saved radish slices on top and add more brine if needed. Wipe the rim of the jar with a dry towel and place the lids. We use screw-in lids as these are the most commonly available in Europe, but any kind will do.

And that’s it! A very easy, quick, and delicious recipe for preserving radishes. Allow the jars to cool at room temperature before putting them in the fridge. We usually let them sit in the fridge for a day or two before eating them to allow all of the flavors to combine. You can store these quick-pickled radishes in the fridge for up to 3 months. After that, they kind of start to lose some of their crunchiness, but they’re still good to eat for a couple more months.

Can I freeze radishes for later use?

Freezing fresh radishes will most often ruin their taste and texture If you do want to freeze them the best way would be to blanch them first in order to preserve color and freshness by slowing the ripening process. Frozen radishes can be used for roasting or sauteing and it can be a quick side dish that you have available in your freezer.

What other clever ways have you found to preserve your extra radishes? Let us know in the comments bellow.