Crispy Pickled White Radish: Easy Vegetarian & Non-Vegetarian Recipe

Updated at: 06/02/2025

Pickled white radish, a vibrant and refreshing condiment, is a culinary delight that elevates any meal. Its crisp texture and subtly spicy flavor profile make it a versatile addition to both vegetarian and non-vegetarian dishes. From adding a zing to tacos and sandwiches to serving as a delightful side with grilled meats or hearty stews, pickled white radish offers a unique and exciting taste experience. Its bright white color also adds a beautiful visual contrast to your plate, making it a welcome addition to any culinary creation. The fermentation process is surprisingly simple, resulting in a healthy and flavorful treat that's far better than store-bought versions.

This recipe will guide you through the process of making perfectly pickled white radish, achieving that ideal balance of crispness and tang. Whether you're a seasoned pickler or a complete beginner, this easy-to-follow guide ensures you'll enjoy delicious, homemade pickled white radish in no time. Let's dive into the step-by-step instructions to transform humble white radishes into a culinary masterpiece.

Tools Needed

  • Large bowl or bucket
  • Tray
  • Pot
  • Jar

Ingredients

  • White Radish: 2 kg
  • Salt: 3 tablespoons
  • Brown Sugar: 250g
  • Filtered Water: 250ml
  • Soy Sauce: 200ml
  • Chili Peppers: 5
  • Garlic Cloves: 8

Step-by-Step Instructions

Step 1. Prepare the Radishes

  • Wash the radishes thoroughly, including the skin. Choose fresh radishes with fresh green stems and pure white skin, free from damage, yellowing, or black spots.
  • Cut off both ends of the radishes and cut each in half. Split each half into three parts and slice them to a thickness that is not too thick or thin (about 1cm).
  • Place the sliced radishes in a large bowl and add three tablespoons of salt. Mix well and let it soak for 4 hours, mixing occasionally to help the radishes release their water.
  • After 4 hours, squeeze the radishes gently to check for softness. Rinse the radishes thoroughly with water several times to remove the salt and bitter taste.
Wash the radishes thoroughly, including the skin. Choose fresh radishes with fresh green stems and pure white skin, free from damage, yellowing, or black spots.Cut off both ends of the radishes and cut each in half. Split each half into three parts and slice them to a thickness that is not too thick or thin (about 1cm).Place the sliced radishes in a large bowl and add three tablespoons of salt. Mix well and let it soak for 4 hours, mixing occasionally to help the radishes release their water.After 4 hours, squeeze the radishes gently to check for softness. Rinse the radishes thoroughly with water several times to remove the salt and bitter taste.
Prepare the Radishes
  • Spread the radishes evenly on a tray and dry them in the sun for about one day (or a day and a half to two days if the sun is gentle). They should be pliable but not too dry.
  • Rinse the dried radishes again with warm water and squeeze out excess water using a bag or cloth.
Spread the radishes evenly on a tray and dry them in the sun for about one day (or a day and a half to two days if the sun is gentle). They should be pliable but not too dry.Rinse the dried radishes again with warm water and squeeze out excess water using a bag or cloth.
Prepare the Radishes

Step 2. Make the Pickling Liquid

  • In a pot, combine 250g brown sugar, 250ml filtered water, and 200ml soy sauce. Cook until the sugar dissolves, then bring to a boil. Turn off the heat and let it cool completely.
  • While the pickling liquid cools, prepare the garlic and chili. Slice the garlic and chop the chili peppers (adjust the amount depending on your spice preference).
Prepare the pickling liquid: In a pot, combine 250g brown sugar, 250ml filtered water, and 200ml soy sauce. Cook until the sugar dissolves, then bring to a boil. Turn off the heat and let it cool completely.While the pickling liquid cools, prepare the garlic and chili. Slice the garlic and chop the chili peppers (adjust the amount depending on your spice preference).
Make the Pickling Liquid

Step 3. Pickle the Radishes

  • Place the radishes, garlic, and chili in a jar. Pour the cooled pickling liquid over the radishes, ensuring they are fully submerged. Mix gently. Cover and let it soak for 2 days at room temperature (refrigerate for a crispier result).
Place the radishes, garlic, and chili in a jar. Pour the cooled pickling liquid over the radishes, ensuring they are fully submerged. Mix gently. Cover and let it soak for 2 days at room temperature (refrigerate for a crispier result).
Pickle the Radishes

Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe

Tips

  • Choose fresh, high-quality radishes for the best results.
  • Adjust the thickness of radish slices based on your preference and the desired soaking time in salt.
  • Ensure the radishes are well-dried before pickling for optimal texture.
  • Let the pickling liquid cool completely before adding it to the jar.

Nutrition

  • N/A

FAQs

1. How long do crispy pickled white radishes last?

Properly stored in an airtight container in the refrigerator, your pickled radishes should last for 2-3 weeks. They'll actually get better with time, the flavors deepening.

2. Can I use different types of vinegar?

Yes! Rice vinegar, apple cider vinegar, or even a combination will work well. The flavor will vary slightly depending on your choice.

3. What if my radishes get soft instead of crispy?

This usually means they weren't properly drained before pickling, or the brine wasn't salty enough. Make sure to thoroughly dry the radishes and use the correct amount of salt.


Enjoy your perfectly crisp and tangy pickled white radishes! This simple recipe is a fantastic way to add a burst of flavor and texture to any meal, from salads to sandwiches. Now go forth and pickle!