Monday 2 March 2015

Pickled Radishes...Tickled Pink, Part 2!!

Pickled Radishes...maintaining a blog is kind of like maintaining your house...needs constant cleaningI may suffer from OCD when it comes to many parts of my life but housekeeping/cleaning is certainly not one of them...but whenever I get something new (which is quite often J),  a drawer here and there does get cleaned to make way for the new stuff and old hidden treasures are I was having my radish butter toast today, remembered that there are a couple of radish recipes on the blogcame to check and realized I need to separate the posts...a couple of other posts got cleaned up as well in the process...this is an old post from just separated into a new one…whether you like radishes or not, promise you will keep coming back to these ones time and again…or like me, just thinly slice  or grate the radishes and layer them on generously buttered and toasted sliced sandwich bread or toasted baguette with a dash of salt and pepper and enjoy your no-effort anytime snack J

Pickled Radishes mmskitchenbites

Pickled Radishes


  • Radishes, washed & scrubbed cleaned, don’t peel, sliced, 8

(specifying measurements to give an idea of proportion, adjust to taste and/or qty needed accordingly) 
  • Water, 1 cup
  • White vinegar, 1 cup
  • Salt, about 1 tsp
  • Sugar, 1 ½  tsp
  • Black Pepper, ¼  tsp


Put the radishes in clean air tight glass jar.

Mix vinegar, water, sugar and salt in pan and bring the mix to a boil. 

Stir till the sugar dissolves completely. 

Switch off the gas and pour the mix in the radish jar. 

Cover and cool to room temperature and then refrigerate. 

Perfect zingy addition to your sandwiches, burgers, salads, tacos, quesadillas or alongside any kind of barbecue.  


  • The pickle gets ready in 24 hours but I prefer to open it after 3 days as by then the stink goes away. It lasts in the refrigerator for about 2 weeks.
  • You can play around with this and add carrots, black peppercorns, garlic cloves or any other whole spices.

Sautéed Radishes

(recipe here

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