Ingredients

1 bunch	radishes (8 to 10 red radishes. A bag of whole radishes too)
1 tablespoon	sugar or honey
2 tablespoons	vinegar
2 teaspoons	salt (to draw out the water)

Choose Your Vinegar

Choose your vinegar based on your preference:

White vinegar: Classic, strong, sour taste
Apple cider vinegar: Fruity flavor
Rice vinegar: Milder sourness
Sushi vinegar: Also works well. It already contains sugar and salt, so you may want to reduce the amount of sugar or honey, but I like using sushi vinegar. I feel like umami (savory) in this.

Instructions

Wash the radishes well and cut them into quarters. If the radishes are large, you can also cut them into 1/4-inch slices. Just cut them into bite-sized pieces.

Put the radishes in a bowl, add 2 teaspoons of salt, and gently rub the salt into them. Let them sit for about 15 minutes, then squeeze out the excess water. If they are still hard, let them sit longer.

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While the radishes are releasing their water, prepare the pickling liquid. I use a plastic zipper bag. Add 2 tablespoons of vinegar and 1 tablespoon of sugar or honey to the bag and mix well.

Once the radishes have released their water, gently squeeze out the excess liquid by hand. Put the radishes into the bag with the pickling liquid.

Gently massage the bag from the outside to coat the radishes evenly.

Refrigerate for at least 1 hour before eating. They will be ready to enjoy in about an hour, but I like them even better the next day.

The vibrant red color of radishes adds a beautiful touch to any meal and makes the food look even more appetizing.

The pinch of salt: taste and add it if you need it.

Maki Kato

Quick-Pickled Radishes

Quick and customizable pickled radishes using your choice of vinegar.

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Ingredients Method Notes

Ingredients

1 bunch radishes 8–10 red radishes or a bag of whole radishes
1 tablespoon sugar or honey reduce if using sushi vinegar
2 tablespoons vinegar white, apple cider, rice, or sushi
2 teaspoons salt for drawing out water
1 pinch salt to taste, if needed

Method

Wash the radishes well and cut them into quarters, ¼-inch slices, or bite-sized pieces.
Place the radishes in a bowl, add 2 teaspoons of salt, and gently rub the salt into them. Let sit for about 15 minutes, or longer if they are still hard.
In a plastic zipper bag, mix the vinegar and sugar or honey.
Gently squeeze the excess liquid from the radishes by hand and add them to the bag with the pickling liquid.
Gently massage the bag from the outside to coat the radishes evenly.
Refrigerate for at least 1 hour before eating. They are even better the next day.
Taste and add a pinch of salt if needed.

Notes

Vinegar options: White vinegar (classic, strong, sour), Apple cider vinegar (fruity), Rice vinegar (milder), or Sushi vinegar (contains sugar and salt, so you may want to reduce the amount of sugar or honey).