4.9 from 30 votes
Quick Pickled Radishes
Perfectly sweet, tangy and delicious pickled radish recipe.
Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 30
Calories: 17 kcal
Course:
Side Dish
Cuisine:
Korean
Ingredients
- 500 g Korean radish or daikon radish (17 ounces), peeled and ends trimmed
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp sea salt , coarse
Instructions
- Cut the radish into small cubes (about 2.5 cm / 1 inch) and put them into a sterilized glass jar.
- Combine water, sugar, vinegar and salt in a sauce pan and bring them to boil over low to medium low heat until the sugar dissolves (about 2-3 mins). Stir often.
- Pour the brine over the radish and close the lid. Leave at room temperature for 3-4 hours then refrigerate. It should be ready to eat in 1 – 2 days.
- Serve with your favorite main meal. (e.g. Korean fried chicken). It can be refrigerated in an air tight container for a few weeks.
Cup of Yum
Notes
- If you have trouble finding Korean or daikon radish, you can use more common types like pink or red radishes instead. Although I find that Korean or daikon radish results in a crunchier texture.
- 1 Cup = 250 ml
- Above ingredients will require 2 x 490ml preserving jar or 1 x 1 L jar. Be sure to sterilize the jar beforehand.
Nutrition Information
Calories
17kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
82mg
(3%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin C
4mg
(4%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 17
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 82mg | 3% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.