pickled radishes

These pickled radishes work great chopped up in salads or on a sandwich.

1 large daikon radish
1/3 cup rice vinegar
1/3 cup white wine vinegar
1/3 cup water
1 tablespoon sugar
1/2 teaspoon kosher salt

  1. Using a mandoline or a very sharp knife, cut radish lengthwise into long, thin slices, approximately 1/4-inch thick.
  2. In a quart Mason jar (or similar), combine vinegars, water, sugar, and salt. Shake well to combine. Taste and adjust flavor if desired (if you prefer mixture a bit sweeter, use more sugar or dilute with additional water). Add radish slices, seal, and place in refrigerator. Allow radishes to pickle for at least 24 hours, or up to 3 days.

Makes 1 quart.

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