Rosy Radishes

Rosy Radishes

6 Reviews 1 Pic
  • Prep

    1 d 10 m
  • Ready In

    1 d 10 m
Paula
Recipe by  Paula

“A wonderful pickled radish recipe. Plum vinegar can be found at many Asian grocery stores.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 3 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
Susan Stone
50

Susan Stone

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 vinegar. Maybe my taste buds are not educated enough or appreciative enough of oriental flavors. I would not make this again.

HillaryB
45

HillaryB

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 triming the stem and root, we took a strip of skin from the center. I didn't have plum vinegar so used rice wine vinegar instead. I rated this 5 stars because I have never steamed radishes before so I don't have anything else to measure it by except the one experience and they were great. I would make these again.

HealthNut
26

HealthNut

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 appreciate these babies. If you are fond of some of the more undervalued asian flavors, like kimchi for example, then you should most certainly enjoy this recipe. The only thing I did differently was that I did not heat any of the ingredients. I just sliced the radishes and added them to the jar raw and poured the room temperature liquid over top. This way they retained most of their crispness, as well as any vitamins and minerals that may have been lost during the heating process. Although, it will take more like three days to reach peak flavor if you pickle them raw. If you want to cut some of the salty flavor, you could always add a little sugar (about 1/3 teaspoon). If you add sugar, you will need to heat the water enough for the sugar to dissolve before you pour it into the jar. I am not sure how long these will last in the fridge because I seem to empty a jar by myself in about two weeks or less.

More Reviews

Similar Recipes

Grilled Radishes
(65)

Grilled Radishes

Steamed Radishes
(50)

Steamed Radishes

Potato Salad With Bacon, Olives, and Radishes
(42)

Potato Salad With Bacon, Olives, and Radishes

Sauteed Radishes
(29)

Sauteed Radishes

Radishes Simmered with Thyme
(15)

Radishes Simmered with Thyme

Asparagus Soup II
(10)

Asparagus Soup II

Nutrition

Amount Per Serving (3 total)

  • Calories
  • 31 cal
  • 2%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 7 g
  • 2%
  • Protein
  • 0.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Potato Salad With Bacon, Olives, and Radishes

>

next recipe:

Grilled Radishes