01/04/2011 Radish Instant Pickles


  • 15 – 18 radishes
  • some salt
  • 6 TBSP vinegar
  • 7 TBSP sugar
  • a little soy sauce


  1. Slice radish or make many slits penetrating 70% depth of the radish (but not cutting through) with 2-3 mm apart (like Accordion Cut).
  2. Sprinkle some salt and rest for 5 min.
  3. Place in a plastic or celamic container, mix vinegar, sugar, and soy sauce, and add to the radish.  Use a glass slightly smaller than the container to push down the vegetable so that vegetables are under the liquid completely.  Use plastic wrap to wrap around to keep the pressure down.  (For that the top of the glass should be higher than the container’s top. The goal is to keep the vegetable down in the liquid.)
  4. Refrigerate at least 5 min before serving.


Based on: ラディッシュの甘酢づけ、Book23,Bibliography

Sugar does not dissolve well in vinegar.  So it might be better to MW seasoning slightly until sugar melts and pickle, next time.

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