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Ginger Pickled Radishes

Easy ginger pickled radishes

Course Side
Cuisine American
Keyword Radishes
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 20 servings
Calories 10 kcal
Author Adapted from Lillian Chou GOURMET Nov 2007


  • 1 bunch red radishes (about 10), trimmed and cut lengthwise into wedges
  • 1 tablespoon kosher salt
  • 1/4 cup rice vinegar, not seasoned
  • 3-4 tablespoons sugar
  • 1 tablespoon very thin matchsticks of peeled ginger


  1. Quarter radishes lengthwise into wedges. Transfer to a large bowl and toss with salt. Let stand at room temperature, stirring occasionally, for 1 hour.
  2. Drain in a colander (do not rinse) and return to bowl.
  3. Heat vinegar, sugar, and ginger in a saucepan over medium-low heat, stirring, until sugar has dissolved. Let mixture cool to room temperature.
  4. Add radish wedges and transfer to an airtight container and chill, covered, shaking once or twice, at least 12 hours more (to allow flavors to develop).

Recipe Notes

Never use aluminum bowls or utensils when pickling; the acid reacts to the metal.

Beware…The aroma released when the container is opened is sulfurous and strong.  Once you get past the initial smell they are addictive.

Pickled radishes can be chilled up to 3 weeks.