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jar with soon-to-be-pickled radishes as well as salt, sugar and gochugaru

These quick-pickled radishes are a crunchy, flavorful, and cold-busting snack

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Quick-pickled radishes are a delicious and easy way to add a burst of crunch and flavor to your meals. They’re also a versatile ingredient that can be used in a variety of dishes, from salads and sandwiches to tacos and stir-fries.

Health Benefits

Radishes are a good source of vitamins C. They also contain antioxidants that can help protect your cells from damage.

Uses around the kitchen

Here are some ideas for how to use quick-pickled radishes in your kitchen:

  • Salads: Add them to your favorite salads for a crunchy and flavorful addition.
  • Sandwiches: Top your sandwiches with quick-pickled radishes for a tangy and refreshing twist.
  • Tacos: Add them to your tacos for a spicy and crunchy topping.
  • Use them to top your stir-fries or other hot dishes for a burst of flavor and crunch. Be sure to *not* fry them, as this would harm the healthy ingredients. Just add them on the dish before digging in.


    Here is my recipe for quick-pickled radishes:


  • 1 packed cup of finely mandolined radishes
  • 2 tsp of coarse salt
  • 2 tsp of sugar
  • 2 tsp of Gochugaru
  • 1 cup of red wine vinegar, white wine vinegar, or a combination of the two
  • Instructions:

  • Put the radishes into a glass jar.
  • Add the salt, sugar, and gochugaru.
  • Fill the jar with vinegar.
  • Close the jar and shake well to combine the ingredients.
  • Open the jar and push the radishes down so they are submerged in the vinegar.
  • Close the jar again and refrigerate for at least a couple of hours, or overnight.

    Of course, adapt the seasoning to your taste. So for a spicier pickle, use more gochugaru. For a sweeter pickle, use more sugar. For a more tangy pickle, use more vinegar.

    You can also add other aromatics and spices to your quick-pickled radishes, garlic, shallots, and dill sound like nice ideas to me.

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