Sweet, spicy, and perfectly crisp, these easy refrigerator pickled radishes add bold flavor to salads, sandwiches, tacos, burgers, or straight from the jar for the ultimate crunchy snack.
Wash radishes well under cold water, trimming stems and roots first. Soak and rinse several times until the water is completely clear and no dirt remains on the radishes.
Slice radishes into thin
⅛-inch rounds using a knife, mandolin, or food processor. Pack the slices tightly into pint jars, reserving a few extra slices for topping off later.
Combine vinegar, sugar, water, pickling salt, mustard seeds, pepper, bay leaves, and red pepper flakes in a saucepan. Bring the brine to a boil, then carefully pour over radishes.
Remove air bubbles from jars and add reserved radish slices if needed. Top with extra brine, seal jars, cool one hour, then refrigerate at least six hours before serving.