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, including Tuna Sashimi, 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 Peppers, Pickled Banana Peppers, Pickled Red Onions, Pickled Asparagus, Pickled Peaches and Pickled Cucumbers.
Uses For Pickled Radishes
In addition to snacking on them, we add them to quite a few recipes, including:
- Taco Recipes
- Sushi Recipes
- Crudo Recipes
- Carne Asada Recipes (Including Nachos and Fries)
- Prime Rib Sandwich or Tri Tip Sandwich
- Salad Recipes
- Horseradish Substitute
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.
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.
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.
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.
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.
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
Omit the Sugar
Replace the sugar with maple syrup, honey or agave nectar.
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.
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.
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.
Make picked daikons your own, by adding some fun spices to the pickling vinegar. Here are some ideas:
- Red Pepper Flakes
- Mustard Seeds (or Pickled Mustard Seeds)
- Turmeric Seeds
- Celery Seeds
- Black Peppercorns
- Coriander Seeds
- Fresh Dill
- Garlic Cloves
When property stored, in an airtight container, pickled daikon will last up to two months in the refrigerator.
This recipe has not been tested for canning. Do not do so unless you’re familiar with the canning process outlined by the NCHFP.
- 1 lb Daikon Radish (or any radish variety) (*Note 1)
- ⅔ Water
- ⅓ cup Sugar
- 3 tbsp Unseasoned Rice Vinegar
- ½ tbsp Kosher Salt
- 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.