Pickled radishes

In the Netherlands, there is a thing called school gardens where they teach you to grow vegetables. The first thing you produce is radishes. It has been years since we ate the spicy red balls. Suddenly a bag of radishes appeared in the fridge, and we had to do something with it.

We turned them into a lovely, crunchy, colourful addition to a nice sandwich.

You can pickle almost any vegetable and make them sweet and sour. But firm vegetables work best. So these radishes are definitely a good candidate. To keep them crunchy, we don’t cut them too thin. Otherwise, you can slice them as thinly as you like.

The only work on this recipe is cutting the radishes. Then the refrigerator does the job. After a day in the vinegar, they are ready. This way, they can be kept for a few weeks.

We used these sweet and sour radishes to top a roulade sandwich. Are you also going to make these sweet and sour radishes? Let us know in the comments below. Or better! Please take a photo and post it on Instagram. Tag @bbqhelden so we can see what it looks like.


  • 200 grams of radishes
  • 30 ml apple cider vinegar
  • 1.5 tbsp sugar
  • 30 ml of water
  • 1/2 tsp table salt


  1. Cut the radishes into thin slices of about 2 mm.
  2. Mix the vinegar and the rest of the ingredients in a bowl and stir well until the sugar has melted.
  3. Place the radishes in a preserving jar and add the vinegar.
  4. Leave this overnight in the fridge.

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