Vegan Bunny Elle

If food can have pretty privilege then this all-occasion side dish sure will claim it. These pickled radish cuties are vibrantly pink and so romantic with their thousand-layer texture. Super easy and fun to make, the prepping only takes about 15 minutes and four most basic ingredients!

The natural beauty of plants is simply mindblowing and I hope we would never cease to be amazed by it. With very few simple steps we can turn radish into these little flavor bombs with thin, semi-transparent, and flexible “thousand” layers and the most adorable pink hue, which is 100% natural from the skin of the radishes themselves.

I love all types of pickles but radish pickles are so underrated. They have a sturdier and less watery structure than cucumbers which result in an even better crunch, plus there’s a natural zingy kick in radish that’s so exhilarating.

You can serve them with basically any mains for a refreshing lift to your meal, on the side of a sushi platter, rice bowl with teriyaki veggies, a juicy burger, or at a BBQ party, picnic, potluck… whenever you need a wow factor!

Homemade Pickled Hassle-back Radishes

If pretty privilege can be a dish! These pink cuties will be a wow factor on the side of any main dish. They’re crunchy, refreshing, sweet and sour, you won’t be able to stop snacking on them!

Print Recipe Pin Recipe

Ingredients Method Video Notes

Ingredients

  

• 18 – 20 radish
• 1 cup clear rice vinegar
• 1 1/2 cup water
• 2 tablespoon sugar
• 1 tablespoon kosher or coarse salt plus more for rubbing
• 4-5 garlic cloves smashed
• 1 teaspoon whole peppercorn
• 1 bay leaf

Method

 

1. Wash the radish very well, give them a good scrub with coarse salt, rinse out with water 2 – 3 times, pat dry the radishes thoroughly;
2. Pick off both the stem end and root, place two chopsticks on two opposite sides of a radish as a cutting guard;
3. Make many small cuts to create as many thin layers as you can, using the chopsticks as a guard and do not cut the radish all the way through (watch the video below for a visual guide);
4. Transfer the radish into a large jar, tupperware, or any airtight container that you can close;
5. In a sauce pot, add sugar, salt, vinegar, water, smashed garlic cloves, peppercorn and bay leaf, cook over medium heat until the salt and sugar dissolve and you can smell the aroma from the spices;
6. Carefully pour the liquid into the radish jars, close the lids;
7. Refrigerate for at least six hours or overnight;
8. Serve as a side or eat as a snack, enjoy!

Video

Notes

1. You can adjust the pickle liquid amount based on the size of your container as long as you keep the vinegar to water ratio 1 to 1.5, make sure the liquid is enough to submerge all the radishes.
2. These homemade pickled radishes can last for at least a month if properly stored in the fridge, remember to always use clean utensils to dig into the jar to avoid contamination.