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.


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1 1/2 quarts
12 Hr
5 Min
Stove Top


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

How to Make Gingery Pickled Radish


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

Printable Recipe Card

About Gingery Pickled Radish

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

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