Colorful Sweet and Sour Pickled Radish

Colorful Sweet and Sour Pickled Radish

These sweet and sour pickled radishes are crisp, tangy, and full of bright color. They come together quickly and make an easy topping for tacos, salads, and everyday meals that need a little lift.

Course Appetizer, Pantry, Side Dish, Sides, Snack, Snacks

Cuisine Asian, Chinese, International

Keyword pickle, pickle radishes, quick pickled, quick pickled radish, radish, radish recipe, vinegar

Prep Time 10

Resting Time 2

Servings Portions

Calories 8kcal

Author Zuzana Paar

Equipment

Ingredients

1 Cup Sweetener
1.5 Cup Vinegar White
1.5 Cup Water
1/2 Cup Beetroot Juice
1/2 Cup Blueberry Juice
6 Cups Daikon Cubed
1/2 Tablespoon Salt

Instructions

Wash, peel, and clean the raw radish, then cut it into small, even cubes so they pickle evenly and are easy to eat.
Mix white vinegar, water, sweetener, and salt until fully dissolved, dividing the brine into three portions and adding beetroot and blueberry liquid to two of them. Pour each brine over the radish cubes in separate jars.
Seal the jars and refrigerate for at least a few hours or up to several days to let the flavors develop.

Video

[adthrive-in-post-video-player video-id="QZktWibw" upload-date="2024-10-06T08:24:50+00:00" name="Colorful Pickled Radish YTV.mp4" description="If you're looking to add a pop of color and flavor to your dishes, this Colorful Sweet and Sour Pickled Radish recipe is exactly what you need. It's easy to make and brings a perfect tangy twist to everything from tacos to salads. With this quick pickled radish recipe, you'll have a tasty topping that's vibrant and flavorful in no time." player-type="default" override-embed="default"]

Notes

Use clean jars: Always use sterilized jars to store your pickles, as this helps keep them fresh and prevents any unwanted bacteria from spoiling them.
Shapes: For different shapes, use a mandolin.
Adjust: You can customize the picking brine in any way you want. If you like it sweeter, add more sugar, and for more tang, increase the vinegar. This is an excellent tip if you are making a bunch of radishes for pickling.
Extra Flavor: Add a few mustard seeds or peppercorns.
Let it rest: For the best flavor, let the radishes pickle for at least 24 hours in the fridge because the longer they sit, the more tasty they become.

Nutrition