Are you tired of the same old snacks and sides? Look no further! Pickled radishes are a game-changer, adding a burst of flavor and crunch to any meal. And the best part? They’re incredibly versatile, with options to suit every palate.
From spicy Korean-inspired flavors to sweet and sour tanginess, we’ve rounded up 18 mouth-watering pickled radish recipes that will take your snacks and meals to the next level. Whether you’re looking for a quick and easy snack or a show-stopping side dish, these recipes have got you covered. So go ahead, get pickling, and discover the amazing world of tangy pickled radishes!
Spicy Korean Pickled Radish (Kkakdugi)
This traditional Korean side dish is a staple in many Korean households, adding a burst of spicy flavor to any meal. Kkakdugi is a simple and delicious way to preserve radish, making it a perfect addition to your next Korean-inspired feast.
Ingredients:
– 2 large daikon radishes, peeled and cut into 1-inch cubes
– 1/4 cup coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup rice vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. In a large bowl, combine radish cubes and coarse salt. Let it sit for 30 minutes to allow the radish to release its excess moisture.
2. Rinse the radish cubes with cold running water to remove excess salt.
3. In a blender or food processor, combine chili flakes, rice vinegar, water, garlic, and ginger. Blend until smooth.
4. Combine the blended mixture with the radish cubes in a clean glass jar. Press down gently to ensure the radish is completely covered.
5. Refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes (plus refrigeration time)
Sweet and Sour Pickled Daikon Radish
Transform daikon radishes into a tangy and sweet delight with this easy pickling recipe.
Ingredients:
– 2 large daikon radishes, peeled and sliced into 1/8-inch thick rounds
– 1 cup (250 ml) white vinegar
– 1 cup (250 ml) water
– 1/2 cup (125 g) granulated sugar
– 1/4 cup (60 g) salt
– 1 tsp (5 mL) pickling spice blend (optional)
Instructions:
1. In a large bowl, combine sliced daikon radishes and salt. Let it sit for 30 minutes to allow the radish to release its moisture.
2. Rinse the radish slices under cold running water to remove excess salt. Drain well.
3. In a medium saucepan, combine vinegar, water, sugar, and pickling spice blend (if using). Bring to a boil over high heat, stirring until sugar dissolves.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Pack the radish slices into clean glass jars or containers. Pour the hot pickling liquid over the radishes, leaving about 1/2 inch (1 cm) headspace.
6. Seal the jars and let them cool to room temperature before refrigerating.
Cooking Time: 10 minutes
Japanese Quick-Pickled Radish (Asazuke)
In Japan, Asazuke is a popular condiment served with various dishes, including sushi and noodle soups. This quick-pickling recipe is easy to make and requires minimal ingredients.
Ingredients:
– 1 large daikon radish, peeled and sliced into thin rounds
– 1/2 cup rice vinegar
– 1/4 cup water
– 2 tablespoons sugar
– 1 teaspoon salt
Instructions:
1. In a large bowl, combine the sliced daikon and salt. Let it sit for 10-15 minutes to allow the radish to release its excess moisture.
2. Rinse the radish slices with cold running water to remove any remaining salt. Drain well.
3. In a saucepan, combine the rice vinegar, water, and sugar. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
4. Pack the daikon slices into a clean glass jar or container. Pour the hot pickling liquid over the radish, making sure they are fully covered.
5. Let the Asazuke sit at room temperature for at least 2 hours or refrigerate for up to 24 hours before serving.
Cooking Time: 10-15 minutes (initial preparation) + 2 hours (pickling time)
Vietnamese Pickled Radish and Carrot (Do Chua)
A classic Vietnamese condiment, Do Chua is a sweet and sour pickling of radishes and carrots that adds depth to any meal. This recipe makes a small batch, perfect for adding a burst of flavor to your favorite dishes.
Ingredients:
– 1 large daikon radish, peeled and thinly sliced
– 2 medium-sized carrots, peeled and thinly sliced
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine radish and carrot slices.
2. In a small saucepan, combine vinegar, sugar, water, salt, and pepper. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Pour the hot pickling liquid over the radish and carrot mixture. Let it cool to room temperature.
4. Cover and refrigerate for at least 24 hours or up to 5 days.
Cooking Time: None required
Note: This recipe makes about 2 cups of Do Chua, which can be stored in the refrigerator for up to 5 days. Enjoy!
Classic Dill Pickled Radish Slices
Add a tangy twist to your meals with this simple and flavorful recipe for classic dill pickled radish slices.
Ingredients:
– 1 large red radish, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) pickling spice blend (dill weed and mustard seeds)
– Salt to taste
Instructions:
1. In a large bowl, combine sliced radish, vinegar, water, sugar, and pickling spice blend.
2. Let it sit at room temperature for at least 24 hours or up to 48 hours for a stronger flavor.
3. After the desired time, strain the liquid and discard the solids (radish slices).
4. Use the pickling liquid as a dip for snacks, grilled meats, or veggies.
Cooking Time: 24-48 hours
Garlic and Ginger Pickled Radish
This recipe adds a tangy twist to the classic radish, infusing it with the pungency of garlic and spice of ginger. Perfect as a condiment or side dish.
Ingredients:
– 1 pound young radishes, thinly sliced
– 2 cloves garlic, minced
– 2 inches piece of fresh ginger, grated
– 1 cup white vinegar
– 1/4 cup water
– 2 tablespoons sugar
– Salt (optional)
Instructions:
1. In a medium saucepan, combine garlic, ginger, vinegar, water, and sugar.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Add the sliced radishes to the pickling liquid. Simmer for an additional 5-7 minutes or until radishes are slightly tender.
4. Remove from heat and let cool to room temperature.
5. Strain the radish mixture, discarding the solids if desired.
6. Store in refrigerator for up to 2 weeks.
Cooking Time: 15-17 minutes
Mexican-Style Pickled Radish with Lime
This refreshing condiment adds a burst of flavor to tacos, grilled meats, and veggies. With its tangy and crunchy texture, it’s the perfect accompaniment to any Mexican-inspired meal.
Ingredients:
– 1 large radish, thinly sliced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for some heat)
Instructions:
1. In a large bowl, combine sliced radish and lime juice.
2. Add water, sugar, salt, black pepper, and red pepper flakes (if using). Mix until the radish is well coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None! This recipe requires no cooking time. Just let it sit in the fridge and enjoy!
Thai Sweet Chili Pickled Radish
Add a pop of flavor and color to your meals with this easy-to-make Thai-inspired pickled radish recipe. This sweet and spicy condiment is perfect for topping tacos, grilled meats, or using as a snack.
Ingredients:
– 1 large radish, thinly sliced
– 1/2 cup Thai sweet chili sauce (such as Sriracha)
– 1/4 cup white vinegar
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/4 cup water
Instructions:
1. In a medium bowl, whisk together Thai sweet chili sauce, white vinegar, sugar, and salt until well combined.
2. Add the sliced radish to the bowl and toss to coat with the pickling liquid.
3. Let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 30 minutes + refrigeration time
Honey Mustard Pickled Radish Spears
Elevate your snack game with these crispy, flavorful, and addictive Honey Mustard Pickled Radish Spears. Perfect for accompanying your favorite sandwiches, salads, or enjoying as a crunchy solo snack.
Ingredients:
– 1 bunch of radishes (about 12-15 spears)
– 1/2 cup white vinegar
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 1 tablespoon water
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Trim the radish ends and slice into spears.
2. In a medium saucepan, combine vinegar, honey, mustard, water, salt, and pepper. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 5 minutes or until the glaze thickens slightly.
4. Pack the radish spears into a clean glass jar or container with a tight-fitting lid.
5. Pour the warm glaze over the radishes, ensuring they are completely coated.
6. Seal the jar and let it cool to room temperature before refrigerating for at least 2 hours or overnight.
Cooking Time: 10 minutes
Balsamic Vinegar Pickled Radish
Add a tangy twist to your meals with this easy-to-make pickled radish recipe. Perfect as a side dish, topping, or addition to salads and sandwiches.
Ingredients:
– 1 pound of radishes, thinly sliced
– 1 cup of balsamic vinegar
– 1/2 cup of water
– 1 tablespoon of granulated sugar
– 1/4 teaspoon of salt
Instructions:
1. In a medium saucepan, combine the balsamic vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer for 5 minutes, or until the mixture has thickened slightly.
3. Pack the sliced radishes into a clean glass jar or container. Pour the hot pickling liquid over the radish slices.
4. Seal the jar or container tightly and let it cool to room temperature.
5. Store in the refrigerator and allow the flavors to meld for at least 24 hours before serving.
Cooking Time: 30 minutes (including simmer time)
Indian Spiced Pickled Radish (Achar)
Add a burst of flavor to your meals with this easy-to-make pickled radish recipe, infused with the warmth of Indian spices.
Ingredients:
– 1 large radish, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons mustard oil or vegetable oil
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine radish slices and salt. Let it sit for 15 minutes to draw out excess moisture.
2. Rinse the radish slices under cold running water to remove excess salt. Drain well.
3. In a saucepan, heat oil over medium heat. Add cumin, coriander, turmeric, and vinegar. Bring to a boil.
4. Reduce heat and simmer for 5 minutes or until the mixture thickens slightly.
5. Pack the radish slices into clean glass jars, leaving about 1 inch of headspace.
6. Pour the spiced liquid over the radish, making sure they are completely covered.
7. Seal the jars tightly and let them sit at room temperature for 24 hours before refrigerating.
Cooking Time: 25 minutes (including preparation time)
Chinese Pickled Radish with Star Anise
This sweet and sour pickling recipe combines the crunch of radish with the warm, aromatic flavor of star anise. Perfect as a side dish or addition to noodles, rice, or soups.
Ingredients:
– 2 lbs (1 kg) daikon or Chinese radish, peeled and sliced into 1/4-inch thick rounds
– 1/4 cup (60 ml) rice vinegar
– 1/4 cup (60 g) granulated sugar
– 1/2 cup (120 ml) water
– 2 whole star anise pods
– 1 tsp (5 ml) salt
Instructions:
1. In a large bowl, combine radish slices and cold water. Let it sit for at least 30 minutes to remove bitterness.
2. Drain the radish and rinse with cold running water.
3. In a saucepan, combine rice vinegar, sugar, water, star anise pods, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.
4. Pack the radish slices into a clean glass jar or container. Pour the pickling liquid over the radish, making sure they are completely covered.
5. Store in the refrigerator. Allow the flavors to meld together for at least 24 hours before serving.
Cooking Time: 1 hour (including soaking time)
Pickled Radish and Cucumber Salad
This salad combines the crunch of fresh cucumber with the tangy sweetness of pickled radish, perfect for a light and refreshing side dish or snack.
Ingredients:
– 1 large cucumber, sliced into thin rounds
– 1/2 cup pickled radish slices (see note)
– 1 tablespoon olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine cucumber slices and pickled radish.
2. Drizzle olive oil over the mixture and toss gently to coat.
3. Squeeze white wine vinegar over the salad, tossing again to distribute evenly.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
Cooking Time: 10 minutes (prep time included)
Smoky Paprika Pickled Radish
Add a pop of flavor to your dishes with this easy-to-make pickled radish recipe, infused with the depth of smoky paprika.
Ingredients:
– 1 bunch of radishes (about 12-15), thinly sliced
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1/4 cup (60 g) granulated sugar
– 2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, smoked paprika, salt, and black pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 5 minutes.
3. Pack the sliced radishes into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the radishes, making sure they are completely covered.
5. Let the mixture cool to room temperature, then refrigerate until chilled.
Cooking Time: 10-15 minutes (includes simmering time)
Pickled Watermelon Radish with Mint
This recipe adds a pop of color and flavor to your plate by pickling watermelon radishes with fresh mint. The result is a tangy, sweet, and refreshing condiment perfect for topping salads, sandwiches, or using as a side dish.
Ingredients:
– 2 cups watermelon radish slices
– 1/4 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tablespoon chopped fresh mint leaves
– Salt (optional)
Instructions:
1. In a medium saucepan, combine vinegar, sugar, and water. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Pack the radish slices into a clean glass jar or container with tight-fitting lid.
4. Pour the pickling liquid over the radishes, leaving about 1/2 inch at the top.
5. Add chopped mint leaves on top of the radishes.
6. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 25 minutes (plus 24 hours for pickling)
Pickled Radish and Red Onion Medley
Add a tangy twist to your meals with this colorful pickled medley of radishes and red onions. Perfect as a side dish or topping for sandwiches, salads, and more!
Ingredients:
– 1 large red onion, thinly sliced
– 2-3 large radishes, thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon sugar
– 1 teaspoon salt
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 5 minutes.
3. Pack radish and onion slices into a clean glass jar or container with a tight-fitting lid.
4. Pour the hot pickling liquid over the vegetables, making sure they are fully covered.
5. Seal the jar and let it cool to room temperature. Store in the refrigerator.
Cooking Time: 5 minutes (pickling liquid preparation)
Total Time: 15-20 minutes (including cooling time)
Turmeric and Coriander Pickled Radish
Turmeric and Coriander Pickled Radish: A Flavorful and Vibrant Condiment
This recipe adds a pop of color and flavor to any dish with the vibrant yellow-orange hue and warm, aromatic spices. Perfect as a topping for tacos, sandwiches, or salads, this pickled radish is also great as a snack on its own.
Ingredients:
– 1 bunch of radishes (about 12-15), thinly sliced
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon turmeric powder
– 1 teaspoon ground coriander
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the sliced radishes and vinegar.
2. Add the water, turmeric, coriander, salt, and black pepper to the bowl and stir until well combined.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight.
4. After the pickling time, give the mixture a good stir and adjust seasoning as needed.
5. Store in an airtight container in the refrigerator for up to 2 weeks.
Cooking Time: 4 hours (or overnight)
Pickled Radish and Beetroot Blend
Add a pop of color and flavor to your dishes with this vibrant pickled radish and beetroot blend. This tangy condiment is perfect for topping sandwiches, salads, or using as a side dish.
Ingredients:
– 1 cup thinly sliced red radishes
– 2 cups thinly sliced golden beetroot
– 1/2 cup (120 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine radish and beetroot slices.
2. In a small saucepan, combine vinegar, sugar, salt, and pepper. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Pour the hot pickling liquid over the radish and beetroot mixture. Let it cool to room temperature.
4. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
5. Serve chilled.
Cooking Time: 10 minutes (plus chilling time)
Summary
Get ready to pucker up with these 18 tangy pickled radish recipes from around the world! From spicy Korean kkakdugi to sweet and sour Vietnamese do chua, each recipe offers a unique twist on this versatile vegetable. Classics like dill pickled radish slices are joined by bold flavors like garlic and ginger, smoky paprika, and honey mustard. Whether you’re in the mood for something sweet, sour, salty, or spicy, there’s a pickled radish recipe here to tantalize your taste buds.
