These Korean-style pickled radishes are crunchy, refreshing, and bursting with sweet and sour flavors. One of my favorites to keep in the fridge for healthy snacking, they are also great for serving as a quick side. In Korea, one of the most popular ways to serve these radishes is alongside Korean fried chicken.

While the Korean pickled radishes are traditionally made with white daikon radishes, this recipe uses red radishes, which you can easily find at local grocery stores in the United States. The red radishes give the end product an unconventional pink hue, but the taste is just as great!

These pickled radishes are naturally gluten-free, vegan, and super easy to make. Scroll down to see just how easily you can make these amazing pickled radishes!

Ingredients

1 lb Radishes
1/2 cup Sugar
1/2 cup White vinegar
1 cup Water

Instructions

First, prepare the radishes. After removing any stems or leaves, wash the radishes. Then, dice the radishes into 3/4-inch cubes. Put the prepared radishes into a clean, air-tight jar.

Next, prepare the pickling solution. Put sugar, vinegar, and water into a sauce pan and cook on high heat until all the sugar dissolves. The solution does not generally need to be boiling for the the sugar to completely dissolve. Remove from heat and let the solution cool.

Once the solution has cooled, pour into the air-tight jar over the radishes. The radishes will initially be white with red skin. But after a few hours, the red pigment from the radishes will diffuse into the pickling juice, turning both the radishes and the pickling juice pink! Refrigerate the jar. After three days, the sweet and sour pickled radishes will be ready. Serve them cold.

If you like this pickled radishes recipe, you might also be interested in my Sweet Cranberry Apple Coleslaw recipe. Don’t forget to either subscribe via email or follow me on Instagram to get the updates on latest recipes!

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