Pickled Radishes

Pickled radishes will keep very well in the refrigerator for months, and go well with grilled meats, especially those with a sweet glaze or sauce. Substitute cherry bell (the round red ones), watermelon or French breakfast radishes, but be advised that upon opening pickled radishes, they can put off a strong odor. This doesn't affect their flavor, though. This recipe goes well with Duck Yakitori.


  • 1 medium Daikon radish, sliced thinly
  • 1 cup rice wine vinegar
  • 1 cup water
  • 1 cup sugar
  • 1 TBSP salt
Pickled Radishes


Place the sliced daikon in a ceramic or glass bowl or jar.

Bring the vinegar, water, sugar and salt to a boil and pour over the sliced radish.

Cover and refrigerate for at least one day.

From "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish"
By Jesse Griffiths