Home / All Recipes / Japanese / Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle
Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle
Amazu-zuke (甘酢漬け) is a Japanese technique of pickling fresh vegetables in sugar and rice vinegar. The most well known example of an amazu-zuke is gari, or pickled ginger, the ever present companion to sushi. In my opinion, radish, daikon, and turnip are also good when pickled with this technique.
I bought a bag of really nice looking radishes the other day. I have already made most of them into salad, but I have some left, so I am going to turn the rest of my radishes into pickles while they are still fresh and crispy. Actually it would have been much better to make pickles while the vegetables are as fresh as possible, in other words, these really should have been turned into amazu-zuke a couple of days ago… Anyway, notice anything unusual? The radishes started with a red skin and white flesh, but after one whole day of pickling, the entire batch turned into a red/pink hue! Rather pretty I think, and it would fool someone into thinking they are seeing gari, until they take a bite of course.
The recipe is enough for roughly 100 gram of vegetables. If you have more vegetables to pickle, just double of triple as needed.
Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle
Ingredients
- 100 gram radish, thinly sliced
- salt water solution (400 ml water + 1 tablespoon salt)
- Sweet vinegar pickling solution (mix together the following)
- 4 tablespoon rice vinegar
- 4 tablespoon water
- 2 tablespoon sugar
Instructions
- Soak radish in salt water solution for 15 minutes to make them soft. Drain, and wring out excess moisture from the radish.
- Place radish in a glass jar/container, add the sweet vinegar pickling solution, and cover the jar/container. Pickle for at least 1 hour. Store any leftover in refrigerator and consume within 2 weeks.
Comments
Lovely looking radishes, I would love to try them. :)
Try making them Adina. This is a really simple recipe :)
Thanks for this post Anita, they look great. I think 95% Daikon + 5% red beet with your pickling brine would additionally make a very nice pickle. Best, Jake
I think daikon and beet will make a lovely pickle :)
I've always wanted to learn how to make these! Can't wait to try it this weekend.
I've never made pickled radishes, but love pickled everything, so this is worth a try. Thanks for the easy to understand instructions. Great work!
I have never tried pickling anything but you have really made this process look easy. I will be picking up some radishes and rice vinegar next time I am shopping.
I am not a radish fan, but I love the way these taste.
This is such a unique way to eat radishes. They look great.
thank you . I love this simple and easy recipe. will try
I will try this, can you water bath these too?
Hi Kerry, I've never tried water bath canning these before. I usually just make small batches and finish within a month, and it never spoils. I suppose you can always give it a try if you want to. :)
Although very simple, this recipe is a winner. I have made it four times now, and it is very forgiving and fool-proof. A great garnish to any meal, with a light refreshing pop of flavor.
Awesome! I am wondering, should you drain the pickling liquid after 1 hour/overnight of pickling? Or, do you leave the radishes in the pickling solution for up to 2 weeks? Thanks.
Hi James, I usually don't drain the pickling liquid, but it is okay to drain too. I suggest storing them with the pickling liquid, and if you find that the pickling is becoming too strong after several days, you can definitely drain the liquid and store the radish without the pickling juice.
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