There’s something about pickling that feels like a little bit of kitchen magic. You start with simple ingredients and, after just a little time and patience, you get something bright, tangy, and delicious. For me, making these Colorful Pickled Chinese Radishes isn’t just about the taste – it’s about how fun they are to create.
The vibrant colors, the crunchy texture, and the sweet-tangy flavor make them a joy to eat. But I also love how easy it is to make a small batch, perfect for those who are just cooking for one or two people.
The colors from the blueberry and beetroot juices made the whole thing look so fancy, yet it took no time at all to whip up a jar. You don’t need to worry about having too much food going to waste, which is a common pain point for those of us who cook in tiny batches.
Making Pickled Daikon Radish as Best Pick for Pickled Vegetables
Daikon radish is one of my favorite vegetables to pickle because it soaks up flavors so well and stays crisp even after sitting in the brine. The slightly peppery bite of the radish paired with the sweet and tangy brine creates a balanced flavor that can go with so many dishes. Plus, daikon radish is affordable and easy to find in most grocery stores or Asian markets, making it a great go-to veggie for pickling.
If you’re just starting out with pickling, daikon radish is a perfect choice. It’s firm enough to hold up well in the brine and has a mild flavor that’s great for experimenting with different spices and flavors. Pickled radish is easy to make and a good side dish that completes any dish.
Quick Pickled Daikon Radish Korean Recipe
If you’re familiar with Korean cuisine, you’ve likely come across pickled daikon radish, Korean radish, or white radish. It’s a popular side dish that’s often served with rich, hearty meals. But what I love about my version of this recipe is the extra splash of color from using blueberry and beetroot juice as pickling liquid. Not only does it look amazing, but it also adds subtle layers of flavor that complement the daikon.
Is it Good to Use Carrot and Daikon for this Quick and Easy Pickled Daikon Recipe
While daikon radish is the main ingredient in this recipe, you can definitely add carrots if you’d like. Pickled daikon and carrots bring a nice crunch and a bit of sweetness to the mix. Plus, they add even more color, which makes the final product look stunning in a jar.
If you’re someone who enjoys a little variety in your pickles, feel free to toss in thinly sliced carrots alongside the radish. They’ll pickle just as nicely and make for a great combo.
Easy Instructions for Creating Pickled Daikon Radish Recipe
Must-Have Tools for Your Kitchen
- Mason Jars: These are perfect for storing your pickles and keeping them fresh.
- Chopping Board: A sturdy surface for cutting your radish and other ingredients.
- Knife: A sharp knife will make slicing your radishes much easier.
- Bowl: Where you can put your cubed radish.
- Mixing Cup: For mixing up your brine.
Key Ingredients:
- Asian Radish – Daikon: Daikon radish has a mild flavor and stays wonderfully crunchy.
- Blueberry Juice: Adds a pop of color and a slight fruity note to the pickles.
- Beetroot Juice: Gives the radishes a stunning red hue and a touch of earthiness.
- Water: Helps balance the vinegar and keeps the brine from being too strong.
- White Vinegar: The tangy base of the brine. Rice vinegar or apple cider vinegar can be used as well.
- Sugar: For a bit of sweetness to balance out the vinegar.
- Salt: Helps draw out moisture and improve the flavor of the radish.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Making Colorful Pickled Chinese Radish
Pickling doesn’t have to be complicated. In fact, this recipe is about as simple as it gets. You’ll love how quickly it comes together and how beautiful the final product looks. Here’s a step-by-step guide to making your own small batch of colorful pickled radishes.
One: Prepare the Radish
Start by thoroughly washing your daikon radish. You can peel the skin if you like, but I usually leave it on for extra crunch. Slice the radish into small cubes.
Two: Make the Brines
In a mixing cup, combine water, white vinegar, sugar, and salt. Stir until everything is dissolved. Then, divide the brine into two bowls. In one bowl, add blueberry juice, and in the other, beetroot juice. This is what gives your radishes that beautiful color.
Three: Fill Mason Jars with Radish
Pack your sliced radishes tightly into mason jars, leaving a little room at the top. You can alternate between the two brines to make different colored radishes or stick with one color if you prefer.
Four: Pour in Brine
Carefully pour the brine into each jar, making sure the radishes are completely submerged. Seal the jars with lids.
Pro Tips for Best Results
- Use fresh radishes for the best crunch.
- Let the pickles sit for at least a day before eating to allow the flavors to fully develop.
- You can play around with adding spices like garlic, peppercorns, or ginger for extra flavor.
Common Questions Answered
These pickled radishes are great on their own, but they really shine when paired with rice bowls, tacos, or sandwiches like banh mi. The tanginess adds a nice contrast to rich, hearty meals.
What Are the Proper Storage Tips for Colorful Pickled Chinese Radish?
To keep your colorful pickled Chinese radish fresh and tasty, store them in an airtight container, like a mason jar, in the fridge. They should be completely submerged in the brine to prevent them from drying out or spoiling.
These pickles will stay fresh for up to two weeks, but the flavor tends to get even better after the first day or two as they continue to marinate. Always use a clean utensil when serving to avoid introducing any bacteria into the jar.
How Do I Freeze Colorful Pickled Chinese Radish?
Freezing pickled radishes isn’t recommended because the texture can change and become mushy once thawed. However, if you want to freeze them, here’s a tip: freeze the radishes before pickling. Slice them up, place them in a freezer-safe bag or container, and store them in the freezer.
When you’re ready to pickle, thaw the radishes completely, drain off any excess moisture, and follow the pickling recipe as usual. Just note that the texture may be softer after freezing, but the flavor will still be great.
Additional Easy Small-Portion Recipes You’ll Love
If you’re a fan of this pickled radish recipe, you’ll love some of the other small-batch recipes on my blog, like Beetroot Daikon Radish Pickled or Homemade Dried Strawberries. They’re all designed with small portions in mind, perfect for one or two people.
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Colorful Pickled Chinese Radish
Equipment
Ingredients
- 3 Cups Cubed Asian Radish Daikon
- 1/4 Cup Blueberry Juice
- 1/4 Cup Beetroot Juice
- 1 Cup Water
- 1 Cup White Vinegar
- 1/2 Cup Sugar
- 1/4 Tablespoon Salt
Instructions
- Start by thoroughly washing your daikon radish. You can peel the skin if you like, but I usually leave it on for extra crunch. Slice the radish into small cubes.
- In a mixing cup, combine water, white vinegar, sugar, and salt. Stir until everything is dissolved. Then, divide the brine into two bowls. In one bowl, add blueberry juice, and in the other, beetroot juice. This is what gives your radishes that beautiful color.
- Pack your sliced radishes tightly into mason jars, leaving a little room at the top. You can alternate between the two brines to make different colored radishes or stick with one color if you prefer.
- Carefully pour the brine into each jar, making sure the radishes are completely submerged. Seal the jars with lids.
Notes
- Use fresh radishes for the best crunch.
- Let the pickles sit for at least a day before eating to allow the flavors to fully develop.
- You can play around with adding spices like garlic, peppercorns, or ginger for extra flavor.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
