How long does this pickled radish recipe last in the fridge?

When stored in an airtight glass container, this pickled radish recipe will stay fresh and crunchy for up to 3 to 4 weeks in the refrigerator.

Can I use apple cider vinegar instead of rice vinegar?

Yes, you can swap rice vinegar for apple cider vinegar. It will result in a slightly more fruity and acidic flavor, and the brine will have a light golden hue.

Why did my radishes turn pink?

If you used red-skinned radishes, the natural pigments in the skin react with the vinegar and bleed into the white flesh and brine, creating a beautiful pink color.

Is this pickled radish recipe healthy?

Yes! Radishes are low in calories and provide vitamin C. While there is sugar in the brine, most of it remains in the liquid rather than being absorbed entirely by the vegetable.

pickled radish recipe: 5 simple steps for crunchy perfection

Name: Easy Refrigerator Pickled Radish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian-inspired
Ingredients: 1 lb Daikon radish or red radishes, thinly sliced; 1 cup water; 1 cup rice vinegar; 1 cup granulated sugar; 1 tablespoon sea salt; Optional: 1/2 tsp turmeric (for yellow color)

Ingredients

Scale

1 lb Daikon radish or red radishes, thinly sliced
1 cup water
1 cup rice vinegar
1 cup granulated sugar
1 tablespoon sea salt
Optional: 1/2 tsp turmeric (for yellow color)

Instructions

Step 1: Clean and peel the radishes (if using Daikon). Slice them into thin rounds or bite-sized cubes using a knife or mandoline.
Step 2: Pack the sliced radishes tightly into a clean glass jar.
Step 3: In a small saucepan, combine the water, rice vinegar, sugar, and salt. If you want yellow radishes, add the turmeric now.
Step 4: Place the saucepan over medium heat and stir until the sugar and salt have completely dissolved. Bring to a light simmer then remove from heat.
Step 5: Pour the warm brine over the radishes in the jar until they are fully submerged. Let cool to room temperature.
Step 6: Seal the jar and refrigerate. The pickled radish recipe is ready to eat in 1-2 hours, but best after 24 hours.

Notes

Store in the refrigerator for up to 3 weeks. For a spicier version, add 1/2 tsp red chili flakes.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dishes
Cuisine: Asian-inspired

Nutrition

Serving Size: 1/4 cup
Calories: 15 kcal
Sugar: 2.5g
Sodium: 180mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3.5g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 0mg

Keywords: pickled radish, refrigerator pickles, easy side dish, daikon, korean radish

Ingredients

Instructions

Notes

Nutrition

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