Maxine Sharf’s easy pickled radishes are a crisp, colorful nod to her grandfather’s Korean classic. Quick to make, they deliver bold flavor with minimal fuss.
Ingredients:
- 2 Bunches Radishes (1 Ib. without greens) 1 Tbsp + 1 tsp Kosher Salt, divided
- 1/2 Cup Rice Vinegar
- 1/2 Cup Water
- 3 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 3 Garlic Cloves, finely chopped
- 1 Tsp Sriracha
- 1 Tbsp Sesame Oil
- 1/4 tsp White Pepper
- Sliced Scallions, for serving (optional)
Instructions:
- Trim the greens and root ends from the radishes.
- Gently smash each radish with a meat mallet (or the side of a knife) until it cracks but stays mostly intact.
- Place in a bowl, sprinkle with 1 Tbsp kosher salt, and toss to coat.
- Let sit for 30 mins to draw out moisture. Rinse and drain well, then transfer the radishes to a large glass jar with a lid.
- Meanwhile, in a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt.
- Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly.
- Pour the brine over the radishes, cover, and refrigerate overnight. If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged.
- Serve the radishes with sliced scallions, if you like, and enjoy!
- The pickled radishes will keep in the refrigerator for up to 3 weeks.
- 15 minute prep time + 30 min rest time + overnight pickling
- Recipe serves 4-6
