Pickled Radishes

Ingredients

• 200 gradishesabout 1 bunch, trimmed and thinly sliced
• 180 mlrice vinegarunseasoned (about 3/4 cup)
• 180 mlwaterabout 3/4 cup
• 25 ggranulated sugarabout 2 tbsp
• 9 gfine sea saltweigh it — about 1 1/2 tsp; tested with Oregon sea salt
• 2garlic clovessmashed
• 2 gcoriander seedsabout 1 tsp, optional
• 1 gred pepper flakesabout 1/2 tsp, optional
• 2–3 sprigsfresh dilladd after 3–4 days — see Lessons Learned

Equipment

• Kitchen scale
• 1-pint jar (about 350 ml) with a tight-fitting lid
• Small saucepan
• Sharp knife or mandoline

Directions

1. 1Weigh and thinly slice the radishes, then pack them into a clean pint jar with the smashed garlic, coriander seeds, and red pepper flakes, if using.
2. 2In a small saucepan, combine the rice vinegar, water, sugar, and salt. Warm over medium heat, stirring, just until the sugar and salt dissolve — do not boil.
3. 3Pour the warm brine over the radishes until fully submerged. Tap the jar on the counter to release any air bubbles.
4. 4Let the jar cool at room temperature for about 30 minutes.
5. 5Seal and refrigerate for at least 15 more minutes before serving. The flavor deepens overnight.
6. 6After 3–4 days, tuck 2–3 sprigs of fresh dill into the jar. It lifts the whole batch — do not skip it.

Notes

• Keeps in the refrigerator for up to 3 weeks, submerged in brine.
• Measuring salt and sugar by weight makes every batch taste the same — no guessing across salt brands.
• Tested with Oregon sea salt; 9 g of fine sea salt was the sweet spot.
• Watermelon and daikon radishes both work beautifully here; slice daikon a little thinner.
• A warm (not boiling) brine keeps the radishes crisp while still drawing out their sharp bite.