Pickled Radish Salad

radish image






I have a carrot and cucumber pickle recipe that is similar to this one.  The radishes have a bit of a foul smell when sliced up but this dissipates after a while. I poured off some of the liquid before serving and this helped with the smell.


  • 1 bunch red radishes (about 13 radishes)
  • 1 red onion
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 2 tsp salt
  • 1/2 tsp yellow or brown mustard seed or whole grain mustard
  • 1/4 tsp whole coriander seed slightly crushed
  • 1/4 tsp whole black peppercorns
  • 1 bay leaf


  1. Rinse peel and trim both ends of the radishes. Peel the onions. Slice thinly – use a food processor. Place radishes and onions in a  bowl, and leave in the refrigerator while making the pickle.
  2. Combine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer,  stirring until sugar is dissolved.
  3. Let cool for about 5 minutes. Squeeze any juice from the radishes and add the brine, stirring to cover. Let cool then cover and refrigerate.
  1. Use to top burgers, sandwiches, or as a side for curries or salads.

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