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Pickled Radish Recipe

Pickled Radish Recipe

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Learn how to make the best pickled radishes at home! Whether you want quick pink radish slices for tacos or Korean yellow daikon (Danmuji), this easy guide has you covered. Ready in 1 hour, keeps for 3 weeks.
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Prep Time 15 minutes
Resting Time 1 day 4 hours
Total Time 1 day 4 hours 15 minutes
Servings: 4 Jars
Course: Condiment, toppings
Cuisine: American, Asian
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Red radishes, fresh Garden variety, cleaned and trimmed
  • 1 cup Vinegar White vinegar recommended for bright pink color
  • 1 cup Filtered water
  • 1 cup Cane sugar Or regular white sugar
  • 1.5 tbsp Sea salt Helps preserve and adds flavor
  • 1 tbsp Whole black peppercorns Adds gentle warmth
  • 0.5 tsp Mustard seeds Adds earthy depth

Equipment

  • 4 Mason jars (11.5 oz or similar size) Glass jars with lids work too
  • 1 Mandoline slicer (optional) For paper-thin slices; sharp knife works fine
  • 1 Small saucepan For heating brine
  • 1 Wooden spoon For stirring
  • 1 Cutting board Light wood preferred
  • 1 Sharp knife For trimming and slicing
  • 1 Measuring cups For liquids
  • 1 Measuring spoons For salt and spices

Method
 

  1. Prepare the radishes: Rinse thoroughly and trim tops and roots. Slice thin (using a mandoline if available) for red radishes, or cut daikon into half-moons or batons approximately ¼-inch thick.
  2. Make the brine: Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Stir until sugar and salt completely dissolve, about 2-3 minutes. Remove from heat and allow to cool to room temperature.
  3. Pack your jars: Distribute radish slices among clean glass jars. Add peppercorns, mustard seeds, and any optional aromatics.
  4. Pour the brine: Once cooled to room temperature, pour brine over radishes until fully submerged. Seal jars with lids.
  5. Refrigerate and serve: Thin-sliced red radishes are ready in 1 hour. Daikon and thicker slices benefit from 24 hours. Flavors continue developing for 3-4 days. Keeps refrigerated for 2-3 weeks.

Nutrition

Serving: 60gCalories: 15kcalCarbohydrates: 3.5gProtein: 0.5gSodium: 320mgPotassium: 95mgFiber: 0.5gSugar: 3gVitamin A: 5IUVitamin C: 8mgCalcium: 12mgIron: 0.1mg

Notes

  • Sodium content is higher due to the pickling/preservation process (helps keep them crisp and preserved)
  • Very low calorie, making these a guilt-free addition to any meal
  • Radishes provide Vitamin C and fiber
  • The vinegar aids digestion

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