Quick-Pickled Radishes & Carrots (Pickles in vinegar, not fermented)

Yes, this is the TRUE color of my homegrown radishes!!!!

Before we even talk about the recipe, let’s pause for a moment and admire these radishes. The colors are almost unreal—bright pink, deep purple, vibrant green. And no, this isn’t food coloring or a fancy filter. These colors are 100% natural.

These radishes were planted, grown, and harvested by me in my organic garden. The varieties are:

• Pusa Gulabi – the stunning bright pink–fleshed radish

• Pusa Jamuni – with its deep purple flesh

• Japanese Wasabi Radish – pale green, crisp, and peppery

All the seeds come from rareseeds.com, hands down my favorite seed source and, in my opinion, one of the best places in the world for unique, heirloom, and truly special varieties. Watching these radishes grow—and then slicing into them—never gets old. Nature really doesn’t need our help to be beautiful.

Why Pickled, Not Fermented? If you know me, you know I’m a Fermentationist. Fermented foods are a huge part of my daily life. At any given moment, my fridge usually contains:

• Homemade sauerkraut

• Kimchi

• Fermented mustard

• Raw, fermented vinegars

• and more….to my husband’s despair :))

So yes, in theory, I could have fermented these radishes.

But here’s the truth: when you already eat a lot of fermented foods, sometimes you want something different. Not everything needs to bubble, sour, and ferment for weeks. Sometimes a quick pickle is exactly what the body—and the palate—craves.

Pickling offers:

• A cleaner, brighter acidity

• More crunch

• A fresher, snappier texture

• Immediate gratification (no waiting days or weeks)

This recipe was born from that exact place: wanting contrast, not more of the same. This quick-pickled radish and carrot salad is simple, bold, and incredibly versatile. It brings together crisp vegetables, aromatic spices, gentle sweetness, and just enough acidity to wake up any meal.

It’s not meant to replace fermented foods—it complements them. Think of it as a flavor tool:

• To add crunch to protein-heavy meals

• To balance rich dishes like steak, lamb, or roasted chicken

• To brighten bowls, salads, or even sandwiches

If your dinner revolves around a solid protein source and you’re craving “just a little salad” without feeling heavy, this is the perfect solution. One of the most overlooked aspects of healthy eating is texture and diversity. This quick pickle delivers:

• Crunch from radishes and carrots

• Gentle sweetness from the brine

• Aromatic depth from coriander, fennel, mustard seeds, and peppercorns

• Mild heat from Thai chilies

That combination doesn’t just taste good—it stimulates digestion, enhances satisfaction, and keeps meals interesting. A few spoonfuls on the side can completely transform an otherwise simple plate. And because this is a refrigerator pickle, the vegetables stay crisp and vibrant rather than soft or mushy.

It’s proof that you don’t need complicated techniques to elevate your meals. Sometimes, all it takes is a jar of colorful, crunchy vegetables waiting for you in the fridge.

And when those vegetables come straight from your own garden? Even better. If you make this recipe, consider it an invitation: to play with color, to grow something unusual, and to remember that food can be both deeply nourishing and genuinely beautiful.

RECIPE

Ingredients

Vegetables

• 1,200 g radishes, cut into sticks

• 300 g carrots, cut into sticks

• 150 g red onion, thinly julienned

• 25 g garlic, roughly chopped

Aromatics & Spices

• 5 g coriander seeds

• 10 g whole peppercorns

• 10 g mustard seeds

• 5 g fennel seeds

• 4 Thai chilies

Pickling Liquid

• 1 liter filtered water

• 1 liter white vinegar (or another mild vinegar of choice)

• 1 tablespoon salt

• 6 tablespoons sugar of choice (or granulated monk fruit for a sugar-free option)

Equipment

• 1 clean 1-gallon glass jar with lid

Instructions

1. Prepare the vegetables Wash all vegetables thoroughly. If using organic produce, feel free to keep the skins on—just clean them well. Cut the radishes and carrots into uniform sticks, julienne the red onion, and roughly chop the garlic.

2. Prepare the jar Add all the vegetables and aromatics directly to a clean, dry 1-gallon glass jar.

3. Make the pickling liquid In a pot, combine the water, vinegar, salt, and sugar (or monk fruit). Heat gently until the mixture is very hot and just beginning to steam—do not let it come to a rolling boil. Overheating will soften the vegetables too much - YOU WANT CRUNCHY VEGGIES.

4. Pickle the vegetables Carefully pour the hot pickling liquid over the vegetables in the jar, making sure everything is fully submerged.

5. Cool and store Let the jar sit at room temperature for about 3 hours, or until completely cooled. Then seal and transfer to the refrigerator.

Serving Ideas: Use these quick pickles as:

• A crunchy side dish

• A bright, tangy addition to salads

• A topping for grain bowls, sandwiches, or protein dishes

They add crunch, acidity, gentle sweetness, and spice—instantly elevating almost any meal.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana