Apps, Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Side Dishes, Snacks

Sweet Cumin Radish Pickles

July 30, 2014

I really struggled over what to call these beauties. 

Pickled Radishes?                                                                                  Too simple.

Radical Radishes?                                                                                  Too dumb.

Cumin Scented Sweet and Sour Bread and Butter Radish Pickles              Too long.

The Purdiest Pickled Radishes?                                                              Possibly an overstatement.

I went with the aforementioned title because it was halfway between descriptive and simple, but I’m not sold. I even threw the question out to you guys for assistance and my favorites were Tall Dark and Spicy and Rad-iculous Radishes. Thanks guys, you’re amazing.

The thing is these radishes consist of many wonderful qualities; they are a little sweet, a little tart, crunchy as all get out, laced with cumin and cilantro, really easy to make, get pickled in the refrigerator, and are amazing on tacos. So which one of those would you choose? I don’t know either.

Here’s some more pickled radish nonsense, a spicier kimchi kind of version and these beautiful beauties from Cookie and Kate.

Sweet Cumin Radish Pickles

Yield: 1 quart


  • 1 pound radishes, thoroughly washed and thinly sliced
  • 2-3 sprigs fresh cilantro
  • 1 teaspoon cumin seeds
  • 1 cup distilled white vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt


  1. Combine radishes and cilantro in a heatproof quart container or large bowl.
  2. Combine remaining ingredients in a medium saucepan and bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  3. Once the mixture comes to a boil, remove from heat and pour over radishes. Let sit at room temperature for 20-30 minutes or until it is cool enough to handle. Cover tightly with a lid and refrigerate for 1 day before using.
  4. Radishes will keep covered in the refrigerator for up to 1 month.

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  • Amy West July 31, 2014 at 9:20 pm

    Luuuuuuve radish Pickles on tacos! Can’t wait to try these! Thank you

    • Kate Ramos July 31, 2014 at 9:52 pm

      Oh me too Amy! Give these a try they are really good!

  • Lenny Gale July 31, 2014 at 10:58 pm

    Welp, if only I had seen this before this past Sunday.

    I made these…

    …and am now seeing all my pickle jars with a reddish, pinkish hue.

    Lesson here? Visit Kate’s site before using radishes again. 🙂

    Keep up the good work!


    • Kate Ramos August 1, 2014 at 12:41 am

      Aww Lenny your the sweetest…..and there’ll always be more radishes! xo