Pickled Radish

Courtesy of Jesse Griffiths, Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish
Photography by Jody Horton

Pickled radish goes well with grilled meats, especially those with a sweet glaze or sauce. Substitute cherry belle, watermelon or French breakfast radishes.

Super easy

Pickled Radish


For 1 Batch(es)


  • 1 medium daikon, peeled and thinly sliced
  • 1 cups rice wine vinegar
  • 1 cups sugar
  • 1 tablespoons salt

Pickled Radish Directions

  1. Place the daikon in a ceramic or glass bowl or jar. In a pot over high heat, bring 1 cup water and the vinegar, sugar and salt to a boil. Pour the hot vinegar mixture over the daikon. Cover and refrigerate for at least 1 day. Serve cold. Pickled radish will keep well in the refrigerator for several months.

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