Radishes Pickled in Sweet Vinegar

Radishes Pickled in Sweet Vinegar

Marinating radishes overnight transforms their color into a beautiful cherry-like red. These will last in the refrigerator, and since they're colorful, they're perfect for bentos.

Ingredients: An easy-to-make amount

10 (about 100 g)
Natural salt
3 g (about 3/5 teaspoon)
Sweet Vinegar
Rice vinegar
4 tablespoons
Soft light brown sugar
1 and 1/2 tablespoons
1 g (a pinch)
Lemon juice
1/2 teaspoon


1. Quarter the radishes lengthwise. Put in a vinyl bag, add natural salt, remove the air, then let sit for 30 minutes.
2. Combine the sweet vinegar ingredients, dissolving the salt and sugar (For those who don't like a strong acid flavor, heat the vinaigrette to mellow out the acidity.)
3. After the water has been drawn out of the radishes, gently squeeze out the excess, then soak in the sweet vinegar.
4. This is what they look like after 1 hour. These lightly pickled radishes also taste great.
5. This is what they look like after sitting overnight. The acidic flavor of the vinegar has been absorbed and it tastes even better.

Story Behind this Recipe

I love these so much that, while I was pregnant, I ate too many and got a tummy ache!