Looking for something that will add an instant twist to your recipes, then you must give this Pickled Radish a try.
Tangy and spicy, this pickle is very easy to make and unlike other pickles you don’t need to ferment this. You can use it immediately to spice up any of your favourite dish and we are sure you will love pickled radish.
This spicy, quick-pickled radish will get ready under 30 minutes that will make any meal a little more interesting.
Learn how you can make this easy and quick Pickled Radish that you can store in the fridge for about a month and can use it whenever you want to add a spicy and tangy twist to your dish. Here is how to make spicy Picked Radish.
What is Pickled Radish?
Pickled Radish, is an instant condiment where red radish is sliced thinly and pickled with ingredients such as red wine vinegar, salt, honey, red chilli flakes, whole peppercorns and garlic. This pickled radish tends a lovely flavour to your recipes without overpowering other flavours like, say, raw onions do.
Also, this is a great way to make use of your leftover Radish. Here, we have used red wine vinegar, but you can also add white wine vinegar or apple cider vinegar as a substitute. These two also works well to pickle these lovely sliced red radishes.
You can also pickle Red Onions or Carrots, just like I did here with Red Radish. They also tastes great and you can use them just like the pickled radishes. a
If you want your vegetables to soak up the flavours of vinegar and spices well, then slice the vegetables thinner. You can slice them into thin slices using a mandolin.
Japanese Pickled Radishes
Japanese Pickled Radishes, which is also called as Spicy Japanese Daikon Pickles uses white radishes and is pickled a bit differently. To pickle the same, they use ingredients such as sugar, rice vinegar, salt, kombu dashi powder, sake (rice based alcohol) and dried red chilli pepper.
What to do with pickled radishes?
You can add these pickled radishes in everything from your Tacos, Burgers, Salads, Toast, Sandwiches, Vegetable Stir Fries and more. This quick and super easy pickle will pack a spicier, vinegary punch to your recipes.
You can also use this pickled radish in cold summer soups or as veggie crackers. It is also used as a condiment in popular Korean, Chinese and Japanese recipes.
How long can you keep Pickled Radish?
Once you make this instant pickled radish, you can use it immediately or refrigerate it an air tight container in the fridge for up to a month. You can use it whenever you need to add them in recipes. They are also good to use it after a month, but it will lose some crunch and flavour will not be as good the fresh ones.
What radish can be used for pickling?
Here, we have used Red Radishes for pickling, but you can also use White Radishes if you can’t find the red ones in the market.
Can you freeze Pickled Radish?
Yes, you can definitely freeze Radish Pickle. Add it in an air tight container, cover it with lids and freeze until completely solid. They will stay good for about a year.
Thaw the pickles in the fridge for 24 hours before serving. It stays good for a year, but the texture will change as it gets old.
Pickled Radish Recipe
Pickled Radishes Recipe
- Small red radishes - 250 g
- Red wine vinegar - 1/2 cup
- Water - 1/2 cup
- Salt - 1 tsp
- Honey - 1 tbsp
- Red chili flakes - 1/2 tsp
- Whole peppercorns - 7-8
- Whole garlic cloves - 5-6
- Wash the radishes and slice them into thin slices using a mandolin.
- Transfer the slices in a clean glass jar.
- Heat red wine vinegar, water, salt, honey, red chili flakes, whole peppercorns and whole garlic in a pan.
- Heat the mixture and bring it to a boil.
- Once the mixture comes to a boil, remove from heat and pour it over the radishes.
- Close the lid once the pickle is cooled.
- You can start to use the pickle immediately or refrigerate for up to a month and use when needed.