Gingery Pickled Radish

Gingery Pickled Radish Recipe

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Lucy Selvaggio-Diaz


I have been planting radishes every year since I bought my first house in 2011. Nothing. I have seen some radishes looking like they are growing, but no. This year I planted old seeds I had lying around and O M G! There are hundreds, no not quite than much, but lots and lots of radishes growing. Need a recipe for them.

☆☆☆☆☆ 0 votes
1 1/2 quarts
12 Hr
5 Min
Stove Top


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2 bunch
3 c
1 c
distilled white vinegar
1/2 c
2 Tbsp
4 clove
thai chilies, halved lengthwise
1 slice
fresh ginger (1-inch piece), peeled and thinly sliced

How to Make Gingery Pickled Radish


  • 1Trim the radish leaves, leaving about 1-inch attached. Slice each radish in half, lengthwise. Place in a 2-quart jar with a lid.
  • 2In a saucepan, heat water, vinegar, sugar, and salt to boiling. Turn off heat and let cool to warm. Add garlic, chilies, and ginger.
  • 3Pour the mixture over the radishes and let cool on the counter. Cover and chill overnight in the refrigerator. Stores up to 3 days.

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About Gingery Pickled Radish

Main Ingredient: Vegetable
Regional Style: Thai
Hashtag: #pickles

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