Pickled Radish Greens

For this simple condiment, radish tops are pickled with vinegar, garlic, and chiles.

Pickled Radish Greens

  • Servings: About 3/4 cup

This recipe comes from Joshua McFaddenj of Ava Genes in Portland, Oregon. He believes in using every part of the vegetable, including the trimmings. This recipe first appeared with the 2015 SAVEUR 100 item Don’t Toss the Trimmings.


  • 5 oz radish greens, roughly chopped
  • 2 tbsp plus 1/3 cup olive oil
  • ¼ cup white wine vinegar
  • 4 cloves garlic, sliced
  • 3 chiles de árbol
  • kosher salt


  • Bring a large pot of salted water to a boil. Cook chopped radish greens until wilted, about 1 minute. Drain and transfer to a bowl of ice water until chilled.
  • Drain greens and squeeze dry.
  • Heat 2 tbsp olive oil in a 12″ skillet over medium-high; cook greens until golden brown, 8–10 minutes, and transfer to a bowl.
  • Stir in white wine vinegar, sliced garlic cloves, chiles de árbol, and kosher salt; let sit, covered, for 1 hour.
  • Stir in 1⁄3 cup olive oil; chill in an airtight container up to 1 week.