Easy Japanese Pickled Radish

This recipe for Japanese pickled radish is a delicious way to use up extra red radishes from your garden and you can enjoy them in as quickly as an hour! Preserved radish is a great way to add flavor to salads, sandwiches and poke! We always have a jar of these delicious radishes on hand.

I LOVE how easy it is to make these tangy and crisp Japanese pickled radishes. I used red radishes, but you can make a preserved radish with daikon, yellow radish or even watermelon radish! Just a few simple ingredients, plus a little time in the fridge, and you’ll have these ready to top poke bowls, tacos, sandwiches and more.

What is a Japanese Pickled Radish?

Called “amaze-zuke” in Japanese, the art of pickling radishes in a seasoned vinegar is very popular. In Japan, you’ll see all sorts of things being pickled, like carrots, chili, and even cabbage! You simply dissolve a bit of sugar and salt in vinegar, add fresh sliced vegetables, and leave in the fridge for at least an hour (but the longer, the better.)

I was in the mood for a poke bowl, and realized I was running low on my stash of preserved radish, so I whipped up a quick batch.

Preserved Radish Ingredients

• Vinegar – You’ll need 1 cup of vinegar. You can use rice wine vinegar or a distilled white vinegar.
• Sugar and Salt – We’ll be using this to season our Japanese pickled radish.
• Radishes – I used red radishes, but you can use daikon, or watermelon radish if you prefer.
• Water – We’ll need a little water to tone down the tang of the vinegar.
• Mason Jar – You’ll need these to store these in the fridge for at least an hour, but the longer the better. (Pro tip: Bonne Maman jam jars are the perfect size for pickling!)

How to Make Preserved Japanese Pickled Radish

You’ll start by washing and trimming the green stems off your radishes. Using a food processor, mandoline, or sharp knife, thinly slice radish and stack into a mason jar.

Next you’ll add your water, vinegar, sugar and salt to a pan and gently heat and stir until sugar is completely dissolved. Take care not to boil mixture. Pour brine over your radishes.

Tightly seal jar and place in the fridge for at least one hour. The longer you leave them in there, the stronger the flavor of these Japanese pickled radishes.