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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.

Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle
Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle

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.

Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle
Radisshu no Amazu-zuke - Sweet Vinegared Radish Pickle

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

5.0 from 6 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 0 min

Total Time: 20 mins

Serves: 4

Print Recipe


  • 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


  1. Soak radish in salt water solution for 15 minutes to make them soft. Drain, and wring out excess moisture from the radish.
  2. 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.
Indonesian Pantry
Indonesian Kitchen


  • Adina Adina says:

    Lovely looking radishes, I would love to try them. :)

    • Anita Anita says:

      Try making them Adina. This is a really simple recipe :)

  • Jake Jake says:

    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

    • Anita Anita says:

      I think daikon and beet will make a lovely pickle :)

  • Emily Liao Emily Liao says:

    I've always wanted to learn how to make these! Can't wait to try it this weekend.

  • Annissa Annissa says:

    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!

  • Vicky Vicky says:

    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.

  • Justine Justine says:

    I am not a radish fan, but I love the way these taste.

  • Erika Erika says:

    This is such a unique way to eat radishes. They look great.

  • Lucille Tam Lucille Tam says:

    thank you . I love this simple and easy recipe. will try

  • Kerry Kerry says:

    I will try this, can you water bath these too?

    • Anita Anita says:

      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. :)

  • Joice Higashi Joice Higashi says:

    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.

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