Colorful Pickled Chinese Radish

Three white spoons each containing pickled radish: the left spoon has pink pieces, the middle has white pieces, and the right has purple pieces, placed on a white surface.

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.

Course Side Dish

Cuisine Asian, Chinese

Keyword colorful pickled chinese radish, daikon radish, pickle, pickled daikon, pickled daikon radish, radish

Prep Time 10

Additional Time 2

Servings Servings

Calories 89kcal

Author Zuzana Paar

Equipment

1 Mason jars
1 Chopping Board
1 Knife
1 Bowl
1 Mixing Cup

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

US Customary - Metric

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