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.
Ingredients
- bundle (about 10) red radishes
- 1 cup white vinegar or rice vinegar
- 2/3 cup water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Wash and trim your radishes. Using a food processor, mandolin slicer, or sharp knife, thinly slice your radish.
- Stack sliced radishes in a mason jar.
- Set a small sauce pan over medium-high heat.
- Add in vinegar, water, sugar and salt.
- Stir and heat gently until all sugar is dissolved. Take care not to boil vinegar brine. Taste and adjust brine with more sugar or salt if desired.
- Pour hot brine over radishes making sure to submerge completely. Add in a little more water or vinegar if needed. Tightly seal jar.
- Let marinate in the fridge for at least an hour or up to 24 hours for a stronger flavor. Keep in the fridge for up to one month. Do not freeze.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Easy Japanese Pickled Radish
Amount per Serving
Calories
12
% Daily Value*
Carbohydrates
3
g
1
%
Protein
0.5
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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