Home VegetarianPickles Pickled Radish

Pickled Radish

Published under: PicklesRadish

1 kg. tender fresh radish

Wash, wipe, and slice radish into desired pieces.
Do not make pieces too small or they will get mushy on pickling.
Soak them in wet brine for 10-12 hours or overnight.
Drain and wash thoroughly under cold running water.
Drain completely, dab with kitchen cloth if necessary.
Pack tight layers into sterile jar, without leaving spaces.
Pour vinegar over slices to cover them.
Mature for 48 hours at least before using.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids and supporting her husband's business, she still finds time to cook up a storm in the kitchen.


Gail August 23, 2011 - 7:43 pm

Need to explain what you mean by ‘wet brine’ and how long they will last in the fridge. Thanks

Dolores July 30, 2009 - 10:19 pm

not enough information


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