My favourite pickles by far. These radish pickles are super easy to make — slice, marinate, wait (a bit), and eat! It is crunchy, sweet, and with a tangy note. Perfect for accompanying roast meat, fish, curry, rice, or just enjoy as a snack!
Back in Japan, radish pickles (ラディッシュの甘酢漬け) are very common, but I never found myself appreciating pickles like I do now. Taste changes, I guess.
Among the pickles, this little Cherry Belle Radish is the cutest one, and I really like the pinkish colour. It lifts the mood, don’t you think?
The Easiest Radish Pickles Recipe
Slice the radishes, soak in the marinade, wait for a few days, and there you go!
Ingredients
Makes half jam jar
- 100 g radish
- 2 ½ tbsp sugar
- 4 tbsp cider/wine vinegar
- 4 tbsp water
- a pinch of salt
How to Make
- Thinly slice the radish. I’d say 2-3 mm is fine, to retain some bites. Put in a bowl and add a generous pinch of salt. Let it sit for about 10-15 minutes to draw out some water. Discard the water.
- Meanwhile, mix sugar, vinegar, water and a pinch of salt in a jar.
- Soak the radish in the brine. Cover and store in the fridge. When the brine turns to a beautiful pinkish colour, and it’s ready to eat.
