Rosy Radishes

Rosy Radishes


"A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores."


1 d 30 m servings 31 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  2. Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.
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  1. 7 Ratings


I'm sorry, but I really don't care for this. I used Ume Plum Vinegar, the only kind I am aware of, & the only thing I taste is salt. I think this would be much better using about 1/2 cup rice ...

We had an over abundance of radishes from the garden and couldn't keep up with using them just in salads and they were just too spicy to eat whole. This was a perfect solution. In addition to ...

I just LOVE these tasty and addictive little critters. I put them on just about everything: scrambled eggs, cheese pizza, tuna fish sandwiches... It's true, you do need a specific palette to ...

Okay, so first I didn't really use this recipe. HOWEVER, if you substitute seasoned rice vinegar (for the water) at 2/3c you will have the best Japanese style pickled radish-EVER! Crunchy, tart,...

way good, i used wayy less sugar too

I did not care for this recipe. Too sweet for my tastes.