Blueberry Pickled Radishes

Have you ever wanted to make your meals extra special without spending a lot of time cooking? I know I have. That’s why I love this Blueberry Pickled Radishes recipe. It’s easy, and fast, and makes your food taste amazing. The tangy radish with the sweet blueberry juice adds a fun and tasty twist to your meal.

Course Side Dish

Cuisine Asian, Korean

Keyword pickle, pickle radishes, quick pickle, quick pickled radish, radish, radish recipe

Prep Time 10

Additional Time 2

Servings Portions

Calories 18kcal

Author Zuzana Paar

Equipment

Ingredients

1 Cup Cubed Daikon
1/4 Cup Blueberry Liquid
1/2 Cup Water
1/2 Cup White Vinegar
1 Tablespoon Sugar
1/4 Tablespoon Salt

US Customary - Metric

Instructions

Start by gathering all your ingredients. Make sure your radishes are washed and your tools are clean.
Peel the daikon radish and slice it into thin rounds or sticks, depending on your preference. The thinner you slice them, the quicker they’ll pickle.
Combine water, white vinegar, blueberry juice, sweetener, and salt in a mixing bowl. Stir until the sugar and salt dissolve to create the pickling brine.
Place the sliced radish in your mason jar, then pour the brine over it, making sure it’s fully submerged. Seal the jar tightly. Let it rest for few hours before enjoying.

Notes

Use fresh radishes for the best crunch and flavor.
The longer you let the radish sit in the brine, the more intense the flavor will be. If you like a milder taste, start enjoying them after a few hours.
Experiment with different sweeteners like honey or maple syrup for a unique twist.

Nutrition