Spicy Pickled Radish is easy to make quick pickle which can perk up any meal. Here is how to make it.
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Looking for something that will add an instant twist to your recipes, then you must give this Pickle 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 favorite dish and we are sure you will love pickled taste of radish. This will get ready under 30 minutes that will make any meal a little more interesting.
About This Recipe
This is an instant condiment where red radish is sliced thinly and pickled with ingredients such as red wine vinegar, salt, honey, red chili flakes, whole peppercorns and garlic.
This radish tends a lovely flavor to your recipes without overpowering other flavors like, say, raw onions do. Also, this is a great way to make use of your leftover Radish.
Here, I 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.
Variations
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 radish.
If you want your vegetables to soak up the flavors of vinegar and spices well, then slice the vegetables thinner. You can slice them into thin slices using a mandolin.
Japanese Style
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.
Ingredients
Serving Suggestions
You can add pickled red radish 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 preparation. You can also use this 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 it?
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. Just bring them out and 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 flavor will not be as good the fresh ones.
What radish can be used for pickling?
Here, I have used Red Radish for pickling, but you can also use White Radishes if you can’t find the red ones in the market.
Can you freeze it?
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.
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Step by Step Recipe
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 chilli 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.
Recipe Card
Pickled Radish Recipe
Ingredients
- 250 g Radish
- 1/2 cup Red Wine Vinegar
- 1/2 cup Water
- 1 tsp Salt
- 1 tbsp Honey
- 1/2 tsp Red Chilli Flakes
- 7-8 Whole Peppercorns
- 5-6 Garlic Cloves
Instructions
- Wash the radish 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 radish.
- 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.
Thalia @ butter and brioche
I love making pickles! Never made a radish based pickle before so this recipe is ideal for me to try. I imagine these would be delicious tossed into a salad – or topped on some toast in the morning!
msnehamathur
This one turned out awesome Thalia. I layered in my burger.
Sudhesna
It turned out really well, used for sandwiches and burgers. I had one doubt, after using the pickled veggies, can we reuse the vinegar mix or throw it to prepare fresh?
Neha Mathur
You can use it for 2 more times.