Korean Style Pickled Radishes
Crisp radishes quickly pickled in a sweet and tangy vinegar brine. Bright, refreshing, and slightly crunchy, they’re the perfect accompaniment to rich or savory dishes.
Ingredients
- Cherry radishes 1 lb
- White vinegar 1 cup
- Sugar 1 cup
- Water 1 cup
- Salt, a pinch
Instructions
- Rinse the radishes in cold water and clean / trim the root and stems.
- Thinly slice the radish bulb and set aside.
- Make the vinegar mixture in a small sauce pan by mixing together the vinegar, sugar, water, and salt. Bring to a boil, then turn to low heat until the sugar dissolves (about 3- 4 mins). Whisk it occasionally to promote the dissolving process.
- Put the sliced radish in a sterile glass jar and pour in the vinegar mixture. Let the jar cool down and close the lid. (Though it’s only lukewarm, so you won’t have to wait long.) Leave at room temperature for a few hours then refrigerate.
- Serve with your choice of main dishes (e.g. Korean BBQ, Korean Fried Chicken etc).
Notes
Tips: The pickles taste better after 48 hours. While they will keep well in the fridge for several weeks, it tastes best in the first 7 days, with still a good taste and the crunchy texture.
Recipe adapted from [https://mykoreankitchen.com/korean-style-pink-radish-pickles/]
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