Beetroot Daikon Radish Pickled

Close-up of bright pink diced pickled radishes in a wooden bowl against a dark background.

If you're like me, sometimes you want to make your food more exciting without making it too general. That's where pickled veggies help, especially when you're cooking for just one or two people. This Beetroot Daikon Radish Pickle is one of my favorites because it's easy, fast, and adds a yummy tangy crunch to almost any meal. And the bright color from the beetroot juice makes it look as good as it tastes.

Course Side Dish

Cuisine Korean

Keyword daikon radishes, pickle, pickled daikon, pickled daikon radish, pickled radish, quick pickle

Prep Time 10

Additional Time 2

Servings Servings

Calories 16kcal

Author Zuzana Paar

Equipment

Ingredients

1 Cup Cubed Daikon
1/4 Cup Pure Beetroot Juice
1/2 Cup Water
1/2 Cup White Vinegar
1 Tablespoon Sweetener
1/4 Tablespoon Salt

US Customary - Metric

Instructions

Start by peeling the daikon radish and slicing it into thin rounds or sticks, depending on your preference. The thinner the slices, the quicker they’ll pickle.
In a mixing bowl, combine water, white vinegar, beetroot juice, sweetener, and salt. Stir until the sugar and salt are fully dissolved. This is your pickling brine.
Place the sliced daikon radish into your mason jar, then pour the brine over it, making sure the radish is fully submerged. Seal the jar and let it sit at room temperature for a few hours before transferring it to the fridge. For the best flavor, let it sit overnight.

Notes

Use fresh daikon radish for the best texture and flavor.
The longer the radish sits in the brine, the more intense the flavor will be. If you prefer a milder taste, try it after just a few hours.
Experiment with different sweeteners and vinegars to find your perfect balance of flavors.

Nutrition