Sweet and Tangy Pickled Radishes
Add a burst of flavor to your meals with these Sweet and Tangy Pickled Radishes, a delightful Asian-inspired side dish. This quick and easy recipe transforms fresh radishes and onions into a vibrant condiment that perfectly complements rice bowls, sandwiches, or grilled meats. The balance of seasoned rice vinegar, sugar, and salt creates a deliciously tangy and sweet pickle that adds crunch and color to any plate. Prepare a batch to enjoy at your next gathering or as a zesty addition to your everyday meals.
2
Servings
N/A
Calories
5
Ingredients
Ingredients
sliced radishes
2 cups ((8 oz.) thinly sliced)
small onion
1 (cut into thin wedges)
seasoned rice vinegar
1/2 cup (none)
sugar
1/2 cup (none)
salt
1 1/2 teaspoons (none)
Instructions
1
Begin by slicing the radishes into thin rounds either by hand or using the slicing blade of a food processor for uniformity.
2
Place the sliced radishes and separated onion wedges into a large mixing bowl or glass crock. Toss them gently to combine.
3
In a separate medium bowl, whisk together the seasoned rice vinegar, sugar, and salt. Stir until the sugar is completely dissolved.
4
Pour the vinegar mixture over the radish and onion mix, ensuring that all the vegetables are well-coated.
5
Cover the bowl or crock tightly with plastic wrap or a lid and refrigerate. For the best flavor, let it marinate for at least 8 hours or overnight.
6
When ready to serve, stir the pickled radishes and onions and enjoy the bright, tangy taste of this delicious condiment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sweet and Tangy Pickled Radishes?
Sweet and Tangy Pickled Radishes are a vibrant, Asian-inspired condiment made by marinating sliced radishes and onions in a brine of seasoned rice vinegar, sugar, and salt.
What ingredients do I need for this recipe?
You will need 2 cups of thinly sliced radishes, one small onion cut into wedges, 1/2 cup of seasoned rice vinegar, 1/2 cup of sugar, and 1 1/2 teaspoons of salt.
How long does it take to prepare these pickled radishes?
The preparation takes only a few minutes to slice and mix, but the radishes need to marinate in the refrigerator for at least 8 hours or overnight for the best flavor.
What type of vinegar is best for this recipe?
Seasoned rice vinegar is recommended as it provides the specific Asian-inspired flavor profile intended for this dish.
Can I use a food processor to slice the radishes?
Yes, using the slicing blade of a food processor is a great way to ensure uniform radish rounds quickly.
What dishes pair well with pickled radishes?
They are excellent as a topping for rice bowls, sandwiches, grilled meats, or served as a zesty side dish.
Is this recipe vegan?
Yes, this recipe contains only plant-based ingredients and is suitable for a vegan diet.
Is this recipe gluten-free?
Most seasoned rice vinegars are gluten-free, but you should check the label of your specific brand to be certain.
How should I store the pickled radishes?
Store them in a tightly covered bowl or glass crock in the refrigerator.
How many servings does this recipe provide?
This recipe yields approximately 2 servings.
Do I need to boil the pickling liquid?
No, this is a quick pickle recipe where you simply whisk the vinegar, sugar, and salt until dissolved without heating.
Can I use red onion instead of a regular small onion?
Yes, red onion works well and will add even more color to the final dish.
How long will these pickles stay fresh in the fridge?
While best enjoyed within a few days, these quick pickles can generally stay fresh in the refrigerator for up to one week.
Can I reduce the amount of sugar?
You can adjust the sugar to your preference, though it may change the 'sweet and tangy' balance of the recipe.
Do I need to peel the radishes first?
No, peeling is not necessary; the red skin adds beautiful color to the pickles.
What is the texture of these radishes?
These pickled radishes maintain a delightful crunch even after marinating.
Can I use this recipe for other vegetables?
Yes, the same brine works well for cucumbers, carrots, or daikon radishes.
Why must I wait 8 hours to eat them?
The waiting period allows the brine to penetrate the vegetables, softening the sharp bite of the raw radish and developing the sweet-tangy flavor.
Can I use honey instead of sugar?
Yes, honey or agave can be substituted, though it will slightly alter the flavor and consistency of the brine.
Is it necessary to use a glass container?
Glass is preferred for pickling because it is non-reactive and won't absorb odors or leach chemicals from the vinegar.
Are these pickles spicy?
No, they are primarily sweet and tangy. If you want spice, you can add red pepper flakes or sliced jalapenos.
What does 'seasoned' rice vinegar mean?
Seasoned rice vinegar usually has added sugar and salt already, which is why this recipe tastes so well-balanced.
Can I double this recipe for a party?
Absolutely, you can easily double or triple the ingredients to accommodate more guests.
Can I eat the onions in the mix?
Yes, the onions pickle right along with the radishes and are a delicious part of the condiment.
What if I don't have rice vinegar?
Apple cider vinegar or white wine vinegar can be used as a substitute, though the flavor will be less authentically Asian.
Should I rinse the radishes after pickling?
No, do not rinse them; the pickling liquid provides all the flavor.
Can I freeze these pickled radishes?
Freezing is not recommended as it will destroy the crunchy texture of the vegetables.
Are these similar to Korean pickled radishes?
Yes, they are very similar in style and flavor to the yellow pickled radishes (danmuji) or chicken mu found in Korean cuisine.
How do I cut the onion into 'thin wedges'?
Cut the onion in half from pole to pole, then slice each half into thin sections like an orange.
Why did my pickling liquid turn pink?
This is normal! The natural pigments from the radish skins bleed into the clear vinegar, creating a pretty pink hue.