Crispy & Unique Radish Pickles from Imperfect Radishes
Don’t let those ‘ugly’ radishes go to waste! Transform them into a uniquely delicious, crunchy radish pickle with this simple recipe.
Did you buy a bunch of radishes for kimchi-making, only to find they were a bit crooked, had some minor skin blemishes, lacked crispness, or weren’t very sweet? If you’re wondering how to use up those less-than-perfect radishes without discarding them, this radish pickle recipe is your answer! Unlike typical pickled radishes that are often served with cold noodles or grilled meats, these radish pickles offer a distinctively tangy and refreshing flavor that pairs exceptionally well with rich foods like pizza and fried chicken. Get ready to impress yourself with how delicious and versatile these ‘ugly’ radishes can become!
Main Ingredients- 900g Radish
Pickling Brine- 2.5 Tbsp Fine Salt
- 150ml Vinegar
- 4 Tbsp Sugar
- 1 Tbsp Ginger Syrup (or finely minced ginger + extra sugar)
- 1 Tbsp Pickling Spice
- 2 Tbsp Dried Chili Seeds
- 2.5 Tbsp Fine Salt
- 150ml Vinegar
- 4 Tbsp Sugar
- 1 Tbsp Ginger Syrup (or finely minced ginger + extra sugar)
- 1 Tbsp Pickling Spice
- 2 Tbsp Dried Chili Seeds
Cooking Instructions
Step 1
Begin by thoroughly washing the radish. Then, cut it in half crosswise.
Step 2
Slice the halved radish into thin rounds, approximately 0.5 cm (about 1/4 inch) thick. This thickness ensures the radish absorbs the brine well while maintaining a pleasant crunch.
Step 3
In a large bowl, combine the vinegar, sugar, and fine salt. Stir well until the sugar and salt are completely dissolved. Taste the mixture; it should have a balanced sweet and sour profile.
Step 4
Once the sugar and salt are dissolved, add the ginger syrup and stir again to ensure it’s evenly incorporated. The ginger syrup adds a subtle depth of flavor and helps cut through any richness.
Step 5
Carefully pack the thinly sliced radishes into a clean, sterilized glass jar or airtight container. Once the jar is filled, pour the prepared pickling brine over the radishes, ensuring they are fully submerged. If needed, you can add a little water to cover, but it’s best to maintain the original brine ratio for optimal flavor.
Step 6
Close the lid tightly and let the jar sit at room temperature for about half a day (12 hours). This allows the radish to absorb the flavors and the brine to develop.
Step 7
After the initial resting period, open the jar and stir in the pickling spice. This blend of spices will add a wonderful aroma and complexity to your pickles.
Step 8
Next, sprinkle the dried chili seeds evenly over the top. These seeds will add a mild warmth and spiciness, which is great for balancing rich foods. Once everything is added, secure the lid and transfer the jar to the refrigerator to begin its curing process.
Step 9
Allow the pickles to mature in the refrigerator for at least 3-4 days before enjoying. The flavor will deepen over time, so feel free to let them cure longer if you prefer. To serve, drain lightly and enjoy these delightful radish pickles alongside pizza, fried chicken, burgers, or any dish that could use a zesty, crunchy counterpoint!
