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Beautiful color pickled radishes.
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
 

  1. Wash the radishes well and cut them into quarters, ¼-inch slices, or bite-sized pieces.
  2. 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.
  3. In a plastic zipper bag, mix the vinegar and sugar or honey.
  4. Gently squeeze the excess liquid from the radishes by hand and add them to the bag with the pickling liquid.
  5. Gently massage the bag from the outside to coat the radishes evenly.
  6. Refrigerate for at least 1 hour before eating. They are even better the next day.
  7. 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).