AuthorErikaRadishes are usually eaten crisp and raw, but they take surprisingly well to a quick marinade. Smashing them first helps the dressing settle into all the little cracks, softening their peppery bite while keeping plenty of crunch.
These are bright, salty, a little garlicky, and good anywhere you’d want a quick pickle: tucked into sandwiches, spooned over rice bowls, served with eggs, or eaten straight from the fridge.
Wash the radishes well and trim off the tops and tails.
Place the radishes on a cutting board. Using the flat side of a knife, the bottom of a jar, or a measuring cup, gently press each radish until it cracks open. You want them split and a little ragged, not completely crushed.
In a bowl or jar, stir together the garlic, herbs, vinegar, oil, salt, and sweetener if using,
Add the smashed radishes and toss well. Let sit for at least 20–30 minutes, tossing once or twice as they marinate.
Taste before serving and adjust with more salt, vinegar, or herbs as needed.
Notes
These are best the day they’re made, when the radishes are still crisp, but they’ll keep in the fridge for 2–3 days. The longer they sit, the softer and more pickle-like they become.
If your radishes came with nice greens attached, don’t throw them out. Tender radish greens can be chopped and stirred in with the herbs, or sautéed separately with garlic.
Serving Ideas
- Add to sandwiches or wraps
- Serve alongside grilled meat, fish, tofu, or beans
- Spoon over grain bowls
- Eat with hummus, labneh, or yogurt sauce
- Add to a simple salad for crunch and brightness
