Refrigerator Pickled Radish and Turnips #SundaySupper

There is still time left to savor summer and my favorite way is to make giant batches of refrigerator pickles.  Put aside the cucumbers and learn to make Pickled Radish and Turnips

Refrigerator Pickled Radish and Turnips #SundaySupper from The Girl In The Little Red Kitchen

You would think after being apart of numerous CSAs for 5 years now – most of which I participate in year round, I would be over the excitement and joy of the official kick-off the season in June. 

You would think.  However once June rolls around I’ve been suffering through months of root vegetables, beets, carrots, rutabagas and turnips taking over my diet.  I like them well enough but I start to long for vegetables a little more youthful, with their greens still attached perhaps. 

So then the first pickups begin and I’m awash in tender leaves of mesclun, peppery arugula, swiss chard, radishes and turnips. 

Wait turnips? Did I just say I was tired of these? 

I did but the turnips in the spring and summer are a complete 180 from those hard winter versions.  These are small, sweet and perfect raw.  These guys you might know as salad turnips or Japanese. 

Radishes and Salad Turnips from The Girl In The Little Red Kitchen

I love the first pick up of the Spring/Summer season, it’s the second pickup that the dread starts to come over me.  More radishes and turnips?  If I’m lucky I might have used a few but they just aren’t an every day vegetable for me. 

This happens every year and every year I say I’m going to do something about it.  This year a solution was found with something I do with the pounds and pounds of cucumbers and green beans we receive it season.  

Pickle it!

Refrigerator pickles are my go-to way of saving my CSA produce before it can go bad on me.  I love that my farm is blessed with a bountiful crop and shares it back to its members but we are 2 person household and some things just won’t last. 

Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen

Refrigerator pickling is also perfect if you are a little uncomfortable or have never canned before.  It’s as simple as washing and trimming your vegetables, cleaning your jar and preparing your pickling liquid.   Some recipes call for just distilled white vinegar but I love the extra flavor that apple cider vinegar gives to the pickles.  

In just a few short weeks your pickles will be ready to adorn your pickle platter, top tacos, place on a salad or on a sandwich. 

#SundaySupper has some great ideas today on how to savor summer.  Do you pickle, jam or freeze to preserve your bounty? 

Refrigerator Pickled Radish and Turnips
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  • 1 small bunch radishes
  • 1 small bunch salad turnips (also known as Japanese)
  • 1 1/4 cups unfiltered apple cider vinegar
  • 1 1/4 cups water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1 tablespoon black peppercorns
  • 3-4 garlic cloves


  1. Clean and trim the tops and bottoms of your radishes and turnips. Halve and quarter them, depending on the size.Place in a cleaned 16oz wide-mouth ball jar with the black peppercorns and garlic cloves.In a small saucepan bring the vinegar, water, salt and sugar to boil.Carefully pour the pickling liquid over the radishes and turnips and place the lid on but do not screw the on the band.Cool completely at room temperature and screw on the band.Place in your refrigerator to pickle. They can be ready in as little as 1 week - check to see if they are to your taste and use.Keep stored in your refrigerator for about 1 month.
Recipe Type: Vegetables

Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen


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39 thoughts on “Refrigerator Pickled Radish and Turnips #SundaySupper

  1. Stacy

    Turnips are the one vegetable I still haven’t come to a love or even like relationship with, Susan. Perhaps pickling is the answer! They certainly look wonderful.

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  6. Renee

    And now I’ll be hunting for those little turnips… Thanks for giving me yet another mission. All good though. It sounds incredible and I really do want to see the difference in them versus the regular sized ones.

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  9. Amanda

    CSA’s are great, but some vegetables can be a challenge. We got an overabundance of greens in ours. This is a great way to ensure your food doesn’t go to waste! Well done.

    1. Susan Palmer

      Well most refrigerator pickle recipes say you should use them within a month but I’m going to be honest here, I’ve keep them for 3-4 and they are fine!

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  12. Tara

    I have never seen those turnips before, don’t think we have them here. I love seeing new recipes for radishes, you rarely do find them.

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  15. Liz

    Now that I’ve made my first refrigerator pickles, I’d love to tackle some other veggies! Your turnips and radishes make beautiful pickles!

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    1. Susan Palmer

      You are too kind Shaina! Although I do think we’d get into all sorts of trouble if we lived near each other. 🙂

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  18. Alice

    Do these have the same flavor of the pickled radish slices that are often found along side sushi? I love saving CSA! we do this too, pickle anything we have an abundance of and can’t eat right away!

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