Pickled Rainbow Radishes

Back to Cooking With VT Fresh

Download This Recipe

Celebrating two winter beauties, Pickled Rainbow Radishes combines purple daikon and watermelon radish in a vibrant display of color. Pickling vegetables is a tasty way to preserve vegetables and has been around for thousands of years. Our brine combines the mellow-nutty-sweetness of white (Shiro) miso, rice wine vinegar, mirin cooking seasoning and honey to create a tangy, sweet and savory brine that perfectly complements the mild peppery flavor of winter radish. Pickled Rainbow Radishes can be added to salads and sandwiches, served on the side with meals or eaten directly from the jar as a snack. Give it a try, pickle a peck of pink and purple radishes today!

Ingredients:

1 purple daikon (radish)
2-3 watermelon radishes
1 cup rice wine or apple cider vinegar
1/2 cup mirin cooking seasoning
2 Tbsp white (Shiro) miso paste
1 Tbsp honey
1/2 cup water
1/4 tsp salt

Main Ingredient(s): Beets

Steps:

Wash radishes. Remove stems and trim ends. Use a vegetable peeler to remove skin.
Using a sharp knife evenly cut radishes in half lengthwise. Position flat side of radish on cutting board and slice into 1/8” thick half rounds.
Combine radish slices. Fill two, wide mouth 16-ounce, mason jars with colorful slices.
Combine all other ingredients in a 4-cup container and combine well using a whisk or immersion blender. Taste and adjust seasoning if needed.
Pour liquid over radishes. Put on lid and lightly shake to combine.
Let sit for 30 minutes for a light crisp pickle and brightest colors. For maximum flavor let sit 3 hours or overnight in refrigerator. The pickling liquid will turn a light pink and the radishes will soften.