Pickled Radish

Here is a simple pickle recipe that goes with any style of food.  It is made with radish which is very easily obtained almost all year around.  The color is pretty too!

Recipe: Pickled Radish

1 bunch radish
1 cup white vinegar
1/2 cup water
1/4 cup sugar
1 tablespoon kosher salt
1 garlic (optional)
1 bay leaf (optional)


  1. Wash radishes and trim the leafy tops off.  Use as a whole or optionally cut the radishes in half.
  2. In a small saucepan, bring white vinegar, water, sugar and salt to a simmer over medium high heat until sugar is dissolved. Remove from heat and add the garlic and bay leaf, if using. Let it cool for 5 minutes.
  3. Place radishes in a clean jar, and pour the liquid over.  Let it cool to room temperature.  Cover the jar and then refrigerate.  It will be ready to eat after 24 hours, and can be kept in the refrigerator for one month.


I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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