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Photo of Rosy Radishes by Paula

Rosy Radishes

Rated as 3.7 out of 5 Stars
 made it  |  8 reviews   |   photos

Recipe by:

"A wonderful pickled radish recipe. Plum vinegar (umeboshi vinegar) can be found at many Asian grocery stores."
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Ingredients

1 d 30 m servings 31 cals
Original recipe yields 3 servings (3 cups)

Directions

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  1. Trim stems and roots from radishes. Slice into 1/4 inch rounds. Place in 2-quart non-reactive saucepan along with vinegar and water. Bring mixture to boil. Reduce heat and simmer over medium heat until radishes are somewhat tender, about 8 to 10 minutes.
  2. Transfer radishes to bowl with a slotted spoon. Reserve cooking liquid. Let cool separately to preserve crispness of radishes. When both have cooled, combine in airtight container and refrigerate overnight. Serve the next day for best crispness. Makes 3 cups.
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Nutrition Facts


Per Serving: 31 calories; 0.1 g fat; 7 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 43 mg sodium. Full nutrition

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Reviews

Read all reviews 8
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  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

We had an over abundance of radishes from the garden and couldn't keep up with using them just in salads and they were just too spicy to eat whole. This was a perfect solution. In addition to ...

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Most helpful critical review

I'm sorry, but I really don't care for this. I used Ume Plum Vinegar, the only kind I am aware of, & the only thing I taste is salt. I think this would be much better using about 1/2 cup rice ...

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I'm sorry, but I really don't care for this. I used Ume Plum Vinegar, the only kind I am aware of, & the only thing I taste is salt. I think this would be much better using about 1/2 cup rice ...

Read more

We had an over abundance of radishes from the garden and couldn't keep up with using them just in salads and they were just too spicy to eat whole. This was a perfect solution. In addition to ...

Read more

I just LOVE these tasty and addictive little critters. I put them on just about everything: scrambled eggs, cheese pizza, tuna fish sandwiches... It's true, you do need a specific palette to ...

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Okay, so first I didn't really use this recipe. HOWEVER, if you substitute seasoned rice vinegar (for the water) at 2/3c you will have the best Japanese style pickled radish-EVER! Crunchy, tart,...

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way good, i used wayy less sugar too

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I did not care for this recipe. Too sweet for my tastes.

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I really enjoyed this. All I used was sweetened rice vinegar and did not cook the radishes. Very crunchy.

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I didn't make this yet but keep seeing comments about too much sugar or salt taste but I don't see either in the ingredient list. I do plan to make but will use on hand rice vinegar.

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