Recipe by: Maxi’s Kitchen
Time: 15 minute prep time + 30 min rest time + overnight pickling
Serves: 4-6
Ingredients:
- 2 bunches salad radishes (1 lb. without greens)
- 1 Tbsp + 1 tsp kosher Salt, divided
- 1/2 Cup rice vinegar
- 1/2 Cup water
- 3 Tbsp sugar
- 1 Tbsp soy sauce
- 3 garlic cloves, finely chopped
- 1 Tbsp sriracha or sambal
- 1 Tbsp sesame oil
- 1/4 tsp white pepper (sub black pepper if needed)
- Sliced scallions, for serving (optional)
Directions:
- Trim the greens and root ends from the radishes. Gently smash each radish with a meat mallet (or the side of a knife) until it cracks but stays mostly intact. Place in a bowl, sprinkle with 1 Tbsp kosher salt, and toss to coat. Let sit for 30 mins to draw out moisture. Rinse and drain well, then transfer the radishes to a large glass jar with a lid.
- Meanwhile, in a small pot, combine the rice vinegar, water, sugar, soy sauce, garlic, sriracha, sesame oil, white pepper, and remaining 1 tsp kosher salt. Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Remove from the heat and let cool slightly.
- Pour the brine over the radishes, cover, and refrigerate overnight. If the brine doesn’t fully cover the radishes, give the jar a shake once or twice so they all take turns submerged.
- Serve the radishes with sliced scallions, if you like, and enjoy! The pickled radishes will keep in the refrigerator for up to 3 weeks.