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Easy Pickled Daikon (Use Any Radish Variety!)

Easy Pickled Daikon (Use Any Radish Variety!)

10-minutes hands-on time and 5 ingredients is all you need to make Pickled Daikon! Pickled radishes can be used in tons of recipes to add crunch, or to snack on. This is the BEST pickled daikon radish recipe as it’s flavorful, quick and easy to make.

If you’re into Pickled vegetables, check out these Foodie and Wine favorites: Pickled PeppersPickled Banana PeppersPickled Red Onions, Pickled Peaches and Pickled Cucumbers.

Uses For Pickled Radishes

In addition to snacking on them, we add them to quite a few recipes, including:

Instructions (With Photos)

Only 10 minutes hands-on time stands between you and a jar of pickled radish. Of course this doesn’t include the recommended hour or marinating time, but that’s not a hard and fast rule. Here’s how to make this pickled daikon recipe:

Slice the radishes as thin and evenly as possible. Use a Mandoline for best results. 

Black cutting board covered in cut radishes.

Stuff as many slices of daikon radish as you can into a large mason jar or 2 smaller mason jars (such as these glass mason jars).  Fill it to the top of the shoulder, under where the screw top lines start. 

Mason jar full of sliced vegetables.

Add the vinegar, sugar, salt, water and chiles (if using) to a small saucepan and heat until the sugar and salt are dissolved. Should only take 2-3 minutes over medium-high heat.

Silver pan filled with water and sugar.

Pour the vinegar mixture over the radishes and marinate for at least an hour to develop the flavor. A full 24-hours is best to really develop the flavor.

Pickling Vinegar

There are quite a few different vinegars that will work – each has pros and cons. Here are the top varieties to make this radish pickles recipe:

  • Rice Vinegar – Our go-to pickling vinegar for radishes as both are used in Korean and Japanese cooking.
  • Distilled White Vinegar – Most commonly used vinegar for pickling vegetables. It’s our preferred go-to vinegar for most vegetables, other than radishes and red onions.  
  • Cider Vinegar – Cider vinegar is a great option. It has a distinct flavor and sweetness and is probably an ingredient you probably already have. The acidity level must be over 5%, however. An acidity level under 5% won’t properly preserve the product. 
  • Wine Vinegar – Another great option for picking as it has a delicate flavor and lends just a slight color. As with cider vinegar, the acidity level must be over 5% to use. 
  • Malt Vinegar – With it’s heavy flavor, we don’t personally recommend malt vinegar for this pickling recipe.

Best Radish Varieties For Pickling

While this recipe is written to make pickled daikon radishes, it will in fact work for any varietal. Pickled watermelon radishes are lovely and work well as written.

Ingredients to make pickled daikon.

What To Look For When Shopping

If you’re new to shopping for radishes, here’s what to look for:

  • Fresh green leaves, not yellow or wilted
  • Heavy and straight (or as straight as possible)
  • Shiny white coloring
  • Smooth and firm skin, not soft to the touch

Recipe Variations

Omit the Sugar

Replace the sugar with maple syrup, honey or agave nectar.

Sweet

Like sweet pickled radishes? Increase the sugar to add extra sweetness. We do recommend you taste the initial vinegar brine first to get a baseline flavor. 

Spicy

Like spicy pickled radish recipes? Add diced dried red chilis or red pepper flakes, to taste. They tend to float to the top so layer the spice in between the radishes, if you can.

Two glass jars of radishes

Korean Pickled Daikon

To make Korean Pickled Radish, add in 1/2 Tablespoon of coarse ground gochugaru to the brine.

Pickled Carrots and Daikon

To make the popular pickled carrots and daikon used in banh mi sandwiches, just replace half of the radishes with carrots. That’s it!! No other edits are required.

Spice Options

Make picked daikons your own, by adding some fun spices to the pickling vinegar. Here are some ideas:

  • Red Pepper Flakes
  • Mustard Seeds
  • Turmeric Seeds
  • Celery Seeds
  • Black Peppercorns 
  • Coriander Seeds
  • Fresh Dill
  • Garlic Cloves 

Storage

When property stored, in an airtight container, pickled daikon will last up to two months in the refrigerator. 

Jar of sliced radishes.

Canning Radishes

This recipe has not been tested for canning. Do not do so unless you’re familiar with the canning process outlined by the NCHFP.

Two mason jars with pickled daikon inside.
Print Recipe
5 from 1 vote

Quick and Easy Pickled Daikon (Use Any Radish Variety!)

10-minutes and 5 ingredients is all you need to make Pickled Daikon! We always have a jar of pickled radishes in our refrigerator to snack on and add crunch to recipes. This is the BEST pickled daikon radish recipe as it’s flavorful, quick and easy to make.
Prep Time10 mins
Marinate1 hr
Total Time1 hr 10 mins
Course: Condiments
Cuisine: American
Keyword: Pickled Recipes, Pickled Vegetable, Radish
Servings: 1 Jar
Calories: 347kcal
Author: Darcey Olson
Cost: $5.00

Ingredients

  • 1 lb Daikon Radish (or any radish variety) (*Note 1)
  • Water
  • cup Sugar
  • 3 tbsp Unseasoned Rice Vinegar
  • ½ tbsp Kosher Salt

Instructions

  • Cut the radishes into ⅛" slices (Or your desired thickness) and transfer to a large mason jar (or 2 smaller Mason jars)
  • Add the water, sugar, vinegar and salt to a small non-reactive saucepan and heat over medium-high heat until the sugar and salt are melted (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the sliced radishes.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving, for optimal flavor.

Notes

Note 1 - While this recipe is written to make pickled daikon radishes, it will in fact work for any varietal. 
 

Nutrition

Calories: 347kcal | Carbohydrates: 85g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3586mg | Potassium: 1033mg | Fiber: 7g | Sugar: 78g | Vitamin C: 100mg | Calcium: 129mg | Iron: 2mg
Recipe Rating




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